Name: Dairy-free carrot cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 150g self-raising flour; 1 tsp baking soda (bicarbonate of soda); 1 tsp ground cinnamon; ½ tsp ground nutmeg; 150g light muscovado sugar; 150 ml sunflower oil; 3 eggs; 150g grated carrot; 100 grams of raisins; grated zest of 1 orange; Icing: 100g icing sugar, freshly squeezed orange juice

Dairy-free carrot cake

4 Apr 2015

by Dinna

Prep Time

10 minutes

Cook Time

40 minutes

Total Time

50 minutes

Background

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

150g self-raising flour
1 tsp baking soda (bicarbonate of soda)
1 tsp ground cinnamon
½ tsp ground nutmeg
150g light muscovado sugar
150 ml sunflower oil
3 eggs
150g grated carrot
100 grams of raisins
grated zest of 1 orange
Icing: 100g icing sugar, freshly squeezed orange juice

Instructions

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.