Classic Dairy Free Carrot Cake

Classic Dairy-Free Carrot Cake

Classic Dairy-Free Carrot Cake Recipe

Whether it’s a proper tea party or just a cuppa with a friend, this classic-dairy free Carrot Cake is a must at any teatime. Covered in a luscious icing and topped with pecan halves, you’ll probably have another cup of tea just to have another slice!

  • Makes 12
  • Prep Time 20 min
  • Cook Time 40 min


  • 150 g Flora Freedom
  • 200 g light soft brown sugar
  • 2 medium eggs
  • 200 g self raising flour sieved together with
  • 2 tsp baking powder and
  • 1 tsp mixed spice
  • 175 g carrots, grated
  • 220 g tinned pineapple rings, drained to give 140 g pineapple, finely chopped
  • 75 g pecans, roughly chopped
  • 200 g dairy-free cream cheese
  • (violife creamy original – dairy/lactose/soya/gluten free & vegan)
  • 2 - 3 tbsp lemon juice
  • 100 g icing sugar
  • pecan halves for decoration


  1. Preheat oven to 180 C, 160 C fan, Gas mark 4.
  2. Place the cake ingredients in a large bowl and mix together well until thoroughly combined.
  3. Divide mixture between two greased and bottom lined 20cm sandwich tins and bake on middle shelf of preheated oven for 30-35 minutes until well risen and a skewer inserted in the centre of each cake comes out clean.
  4. Turn out and cool on a wire rack.
  5. Meanwhile prepare the icing by beating together the icing ingredients, except the pecan halves, until well mixed.
  6. When the cakes are completely cold, sandwich together with half of the icing and spread the remaining icing over the top of the cake. Decorate with reserved pecan halves.