Pecans at the ready! This delicious carrot cake, free from dairy, is one to 'bookmark'... Happy baking!
Dairy-free carrot cake
Need an easy dairy-free carrot cake recipe? Look no further than this absolute treat by Flora!
Brought to you by Flora
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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
Preheat oven to 180 C, 160 C fan, Gas mark 4.
Place the cake ingredients in a large bowl and mix together well until thoroughly combined.
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.
Turn out and cool on a wire rack.
Meanwhile prepare the icing by beating together the icing ingredients, except the pecan halves, until well mixed.
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.