Homegrown carrots are delicious. They have far more flavour than anything you can buy. Make the most of their natural sweetness with this dairy free carrot cake recipe. It’s tasty, easy and a great thing to share with friends for morning coffee.
- 175g light muscovado sugar
- 175ml sunflower oil
- 3 large eggs, lightly beaten
- 140g grated carrots (about 3 medium carrots)
- 100g plump raisins
- Grated zest of 1 large orange
- 175g self-raising flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- ½ teaspoon grated nutmeg (freshly grated will give the best flavour)
For the frosting
- 175g icing sugar
- 1½-2 tablespoons orange juice
- Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin with greaseproof paper.
- Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.
- Mix the flour with the bicarbonate of soda and spices, then sift into the bowl with the other ingredients. Lightly mix all together, until even, fairly soft and almost runny.
- Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack.
- Beat together the frosting ingredients in a small bowl until smooth and runny like single cream. Put the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.