RecipesBaking And Sweets

Carrot Cake Recipe

Dairy free carrot cake (but not the frosting/icing)

Vegetarian
Carrot Cake Recipe
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Ingredients

For the recipe:
  • 275g organic caster sugar
  • 225ml organic sunflower oil
  • 1 1/2 tsp Steenbergs baking powder
  • 1/2 tsp Steenbergs organic Fairtrade ground cloves
  • 225g carrots, finely grated
  • 75g cream cheese or dairy free cream cheese
  • 3 tbsp organic caster sugar
  • 3 free-range eggs
  • 175g organic plain flour
  • 1 1/2 tsp organic Fairtrade ground cinnamon
  • 1/2 tsp Steenbergs Organic natural sea salt
  • 100g chopped organic walnuts
  • 40g unsalted butter

A dairy free carrot cake option if you don’t add the topping

Method

01
Grease a 10cm cake tin with a pastry (or paint) brush; turn the baking tray upside down after greasing to allow any excess oil to drain away. Line with baking paper. Heat oven to 175°C.
02
Sieve together the organic plain flour, baking powder, organic Fairtrade spices and salt into mixing bowl. Put organic Fairtrade sugar in a large bowl and stir in oil with a wooden spoon. Beat in the free-range eggs, 1 at a time. Continue to beat, adding in the organic flour mixture as spoonful at a time. Now stir in the organic walnuts and carrots - keep back about 1 tbsp of carrots for decoration).
03
Spoon the mixture into a cake tin and bake for 70 - 80 minutes, or until top springs back when pressed lightly. Cool on a rack before cutting.
04
For the frosting: use a blender and beat the cream cheese until smooth. Add butter a little at a time, beating it into the cream cheese until fully blended. Then add sugar and beat again until smooth. When cake is cold, smooth this frosting over the top with a knife dipped in hot water. Dot some carrots on the cake as decoration.