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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. Read more on this 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!
Prep time20 minutes
Cooking time40 minutes
Servings12 portions
DifficultyEasy
Ingredients
150 g Flora Original
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
Icing
200 g dairy-free cream cheese
(violife creamy original – dairy/lactose/soya/gluten free & vegan)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
Preheat oven to 180 C, 160 C fan, Gas mark 4.
Place the cake ingredients in a large bowl and mix together well until thoroughly combined.
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.
Turn out and cool on a wire rack.
Meanwhile prepare the icing by beating together the icing ingredients, except the pecan halves, until well mixed.
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.
