Dairy-free carrot cake

Need an easy dairy-free carrot cake recipe? Look no further than this absolute treat by Flora!

Dairy free carrot cake Image credit: Flora
Brought to you by Flora

Pecans at the ready! This delicious carrot cake, free from dairy, is one to 'bookmark'... Happy baking!

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Ingredients

For the sponge

  • 150g Flora 100% Natural Ingredients
  • 200g light soft brown sugar
  • 2 medium eggs
  • 200g self raising flour
  • 2 tsp baking powder
  • 1 tsp mixed spice
  • 175g carrots, grated
  • 75g pecans, roughly chopped

For the icing

  • 200g dairy-free cream cheese
  • 2-3 tbsp lemon juice
  • 100g icing sugar
  • Pecan halves for decoration

Instructions

1
Preheat oven to 180 C, 160 C fan, Gas mark 4.
2
Place the cake ingredients in a large bowl and mix together well until thoroughly combined.
3
Divide mixture between two greased and bottom lined 20cm sandwich tins and bake on middle shelf of preheated oven for 30-35 minutes until well risen and a skewer inserted in the centre of each cake comes out clean.
4
Turn out and cool on a wire rack.
5
Meanwhile prepare the icing by beating together the icing ingredients, except the pecan halves, until well mixed.
6
When the cakes are completely cold, sandwich together with half of the icing and spread the remaining icing over the top of the cake. Decorate with reserved pecan halves.

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