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English (South African)

Carrot Cake

Sue Daniels

Who doesn’t like carrot cake? Because it’s made with carrots it must be good for you, so why not indulge!

  1. 2 cups (300g) plain or wholemeal flour
  2. Baking powder – 1 tsp
  3. Baking soda – 1 tsp
  4. Cinnamon – 1 to 2 tsp
  5. Nutmeg – 1/4 tsp
  6. Dairy free plain yogurt – 1 cup (140g)
  7. Brown sugar – 1/2 cup
  8. Sugar – 1 cup
  9. Vanilla -1 tsp
  10. Carrots – 2 cups (300g), finely shredded
  11. Walnuts – 1/2 cup, chopped (reserve few for garnishing)
  12. 4oz dairy free margarine
  13. Flaxseed Powder – 2 tbsp mixed with 6 tbsp warm water (allow it to sit for 10 mins)
  14. For Frosting:
  15. 2 oz dairy free margarine at room temp
  16. Dairy free Cream Cheese 1 tub (8oz)
  17. Vanilla – 1 tsp
  18. Icing Sugar – 1 cup, sieved

  • Preheat Oven to 350 degrees F or 180 C.
  • In a mixing bowl, add  Flour, Baking Soda, Baking Powder, Cinnamon Powder and Nutmeg Powder. Mix well.
  • Add Yogurt, Brown Sugar, Sugar and Vanilla. Mix until sugar dissolves.
  • Add Flaxseed Mixture and mix with melted margarine.
  • Add Carrots, Walnuts . Mix well.
  • Lightly grease the bottoms and sides of 2 9 inch cake pans, and dust with flour or line with paper. A 9×13 inch rectangle pan can also be used.
  • Evenly divide the batter into the 2 cake pans and smooth the top.
  • Bake for 30 minutes at 350F/180C.
  • Remove from oven and allow the cakes to cool in the pan for 5 minutes.
  • Flip them out onto waxed or parchment paper and allow them to cool completely before frosting. If you do not wish to frost the cake, you can enjoy it immediately.
  • Beat margarine,Cream Cheese and Vanilla until smooth. Add Sugar and beat until smooth.
  • Place one cake (face down) on a platter.
  • Lightly frost only the top of the cake.
  • Place second cake (face down) over the first cake and frost top and sides if you wish.
  • Sprinkle a few chopped walnut pieces over the top to garnish.
  • Tastes best at room temperature or warmed for few seconds in the microwave.

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