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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!
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 12 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Preheat the oven to 180°C. Grease the sides and line the base of a cake tin.
  2. Mix the flour, baking soda and spices.
  3. In another, larger bowl mix the sugar, eggs and oil. Add the carrots, orange zest and the raisins.
  4. Sift the flour mixture into this bowl and stir gently. The batter should be light & soft.
  5. 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.
  6. Rest for 5 minutes in the tin, then turn it out onto a wire rack to cool.
  7. Whisk the icing sugar with enough orange juice to create a smooth, creamy glazing.
  8. Place the cake on a serving plate or cake stand and drizzle the icing over the top, letting it drip down the sides.
  9. Let the icing set before serving.