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Carrot Cake

Flora Freedom

Carrot cake

Being vegan doesn’t mean you should miss out on tasty treats like this delicious dairy-free carrot cake. We’ve also whipped up a special cream cheese frosting, but if you want to make things even easier, you can just dust the top with some icing sugar before cutting into thick slices – go on, be generous.

Recipe serves: 12

Prep Time: 20 min

Cook Time: 75 min

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Ingredients

1 tablespoon lemon juice
100 ml soya milk
125 g dairy-free margarine
250 g soft brown sugar
225 g self-raising flour
½ level teaspoon baking powder
½ teaspoon mixed spice
175 g carrots, peeled and finely chopped
50 g sultanas
100 g dairy-free cream cheese
1 tablespoon lemon juice
75 g icing sugar

Being vegan doesn’t mean you should miss out on tasty treats like this delicious dairy-free carrot cake. We’ve also whipped up a special cream cheese frosting, but if you want to make things even easier, you can just dust the top with some icing sugar before cutting into thick slices – go on, be generous.

Recipe serves: 12

Prep Time: 20 min

Cook Time: 75 min

Method

Preheat oven to 180° C, 160° C fan, Gas mark 4.

Add lemon juice to soya milk and set aside.

Cream together Flora and sugar for 2-3 minutes.

Sieve together the self-raising flour, baking powder and mixed spice.

Gradually mix the soya milk into the flour mixture until it’s smooth.

Stir in the grated carrots and sultanas and blend well.

Pour into a greased and lined 900g (2 lb) loaf tin and bake in preheated oven for 1-1 ¼ hours.

Check to see if your cake is cooked by inserting a skewer into the centre.

If it comes out clean, allow to cool for 5 minutes in the tin before turning out and cooling on a wire tray.

Meanwhile, to make the icing beat together all ingredients until smooth.

When the cake has cooled spread the icing over the top of the cake. Cut into generous slices to serve.

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