Dairy-free carrot cake
This is a wonderfully light and moist cake that’s perfect for kids’ parties, picnics. It goes very well with a nice cup of tea too!
Ingredients
Method
- Preheat the oven to 180°C. Grease the sides and line the base of a cake tin.
- Mix the flour, baking soda and spices.
- In another, larger bowl mix the sugar, eggs and oil. Add the carrots, orange zest and the raisins.
- Sift the flour mixture into this bowl and stir gently. The batter should be light & soft.
- Transfer the batter into the cake tin, spread evenly then bake in the oven for about 40 minutes until light brown and a inserted skewer comes out clean.
- Rest for 5 minutes in the tin, then turn it out onto a wire rack to cool.
- Whisk the icing sugar with enough orange juice to create a smooth, creamy glazing.
- Place the cake on a serving plate or cake stand and drizzle the icing over the top, letting it drip down the sides.
- Let the icing set before serving.