Dairy free carrot cake

    13 hours 20 min

    This moist carrot cake is dairy free if you leave it plain without icing. It tastes best if you leave it in the refrigerator for 12 hours before serving.

    11 people made this

    Serves: 4 

    • 250g caster sugar
    • 3 eggs
    • 120ml vegetable oil
    • 275g plain flour
    • 2 teaspoons ground cinnamon
    • 1 teaspoon baking powder
    • 1 teaspoon vanilla extract
    • 2 pinches salt
    • 3 pinches ground nutmeg
    • 1 pinch ground ginger
    • 375g carrots, grated

    Prep:30min  ›  Cook:50min  ›  Extra time:12hr chilling  ›  Ready in:13hr20min 

    1. Preheat the oven to 170 C / Gas 3-4. Butter a 20x30cm cake tin.
    2. Whisk together the caster sugar, eggs, and oil until homogeneous, 1 to 2 minutes.
    3. Whisk in the flour, cinnamon, baking powder, vanilla extract, salt, nutmeg and ginger. Stir in the carrots. Tip the mixture in the prepared cake tin.
    4. Bake in the preheated oven until a skewer inserted near the centre comes out clean, about 45 minutes. Remove from the oven and let cool before turning out of the tin.
    5. Once cold, you can add a homemade cream cheese icing if you like. With or without icing, chill the cake for 12 hours in the refrigerator before serving.


    To add a little crunch, add some chopped walnuts, hazelnuts or pecans together with the carrots.

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