Dairy-Free Carrot and Lime Cake
This dairy-free carrot and lime cake is a light, naturally sweet bake that proves you don’t need butter or refined sugar to make a moist, flavourful cake. Using extra carrots for moisture, along with dates and a small amount of honey or date syrup, this recipe keeps sugar and fat to a minimum while still delivering a satisfyingly sweet result. The fresh lime zest and juice add brightness and balance the natural sweetness, making the cake perfect for morning coffee, afternoon tea or a lighter dessert. If you prefer less sweetness, the brown sugar can further be reduced or omitted entirely. The recipe is also air-fryer friendly, making it ideal for small batches or warm weather baking.
Ingredients
Method
- Preheat the oven to 180°C. Lightly oil and line a loaf tin or prepare two small silicone loaf moulds.
- In a large bowl, whisk together the egg, vanilla, honey or date syrup and sugar, if using.
- Stir in the oat milk, lime zest and lime juice.
- Add the flour and baking powder, mixing until you have a smooth batter.
- Fold in the grated carrots, followed by the chopped dates.
- Pour the batter into the prepared tin or moulds and level the surface.
- Bake on the middle shelf for 45–50 minutes, or 25–30 minutes for smaller loaves, until golden and a skewer inserted into the centre comes out clean.
- Leave the cake to rest in the tin for 5 minutes, then transfer to a wire rack to cool.
- Serve as it is, or frost with dairy-free cream cheese mixed with lime zest and a little honey or date syrup, if desired.
- Air Fryer Option: Bake at 180°C for about 25 minutes in two small silicone tins, checking for doneness with a skewer.