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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.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 55 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 egg
  • 1 tsp vanilla essence
  • 1 Tbsp runny honey or date syrup
  • 2 Tbsp unrefined muscovado sugar optional
  • 1 cup oat milk
  • Zest and juice of 1 lime
  • 2 cups self-raising flour
  • 1 tsp baking powder
  • 3 large carrots grated
  • 1 handful dates chopped

Method
 

  1. Preheat the oven to 180°C. Lightly oil and line a loaf tin or prepare two small silicone loaf moulds.
  2. In a large bowl, whisk together the egg, vanilla, honey or date syrup and sugar, if using.
  3. Stir in the oat milk, lime zest and lime juice.
  4. Add the flour and baking powder, mixing until you have a smooth batter.
  5. Fold in the grated carrots, followed by the chopped dates.
  6. Pour the batter into the prepared tin or moulds and level the surface.
  7. 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.
  8. Leave the cake to rest in the tin for 5 minutes, then transfer to a wire rack to cool.
  9. Serve as it is, or frost with dairy-free cream cheese mixed with lime zest and a little honey or date syrup, if desired.
  10. Air Fryer Option: Bake at 180°C for about 25 minutes in two small silicone tins, checking for doneness with a skewer.