Recipe: The Ultimate (dairy free) Carrot Cake Recipe
There have been two new additions to my life that have meant I'm able to get back into baking, one is the high chair so I know Eva is safe and happy while I'm dancing around the kitchen and the other is my new stand mixer* that makes everything quicker and easier. I've gone from not baking another for over 6 months to baking a few times a week and it's helping me feel so much more like my old self again.
I'm still having to stick to a dairy free diet while I'm breastfeeding as Eva is allergic to dairy so every time I find a good dairy free recipe, I have to give it a go! I made this carrot cake with Paul Hollywood's Ultimate Carrot Cake recipe and substituted the cream cheese topping for a dairy free yoghurt one I made up so let me show you how it's done!
I was lucky enough to be sent the VonShef Electric Stand Mixer* to try out, it's a fraction of the price of some of the other stand mixers at £74.99 and is just as good. It also comes with three attachments including a dough hook (which I really want to use!), a balloon one for whisking and a flat beater for mixing which in hindsight I probably should have used for this but never mind! You can of course mix by hand but it will take a little while longer.
This carrot cake takes about 20 mins to make and an hour to bake. I made the cake on one day and the icing and put it together the next day as it was a very busy weekend!
For the cake
- 155ml sunflower oil, plus extra for greasing
- 230g self-raising flour
- 1 tsp baking powder
- 1½ tsp ground cinnamon
- ½ tsp mixed spice
- ½ tsp ground ginger
- 230g light brown muscovado sugar
- Finely grated zest of 1 satsuma or mandarin, plus strips to decorate
- 100g pecans, halved (I totally forgot to buy these and my cake was fine so you don't need them if you don't like nuts or have allergies)
- 260g carrots, coarsely grated
- 3 medium free-range eggs, beaten
For the vegan icing
- 300g of icing sugar (with more on hand in case it needs thickening up)
- 60g of dairy free yoghurt
- 2 tbsp satsuma or mandarin
Preheat the oven to 180°C/fan160°C/gas 4. Grease an 18cm loose-bottomed round cake tin and line the base with baking paper. Sift the flour, baking powder and spices into your mixing bowl. Add the sugar, zest, pecans and grated carrots, then mix on a medium setting until well combined. Stir in the beaten eggs and oil, then mix well.
Pour into the prepared cake tin and bake in the oven for 1 hour or until a knife comes out clean. Transfer to a cooling rack, leave in the tin for 5 minutes, then turn out and leave to cool completely before icing.
For the icing, mix the icing sugar, satsuma juice and yoghurt together in a bowl until smooth. Store in a covered bowl in the fridge until you need it.
For the orange peel, carefully pare the zest from the orange, I just used a cheese grater for this but you can get fancy tools.
Carefully cut the cake in half when completely cooled then spread half the icing between the cake layers and the other half on top. Decorate with the orange zest.
Now, enjoy! It serves around 8 normal people or a few very hungry cake obsessed people like it did when I took it to my mum's house!
And that's it! We loved this cake and will definitely be making it again, bonus points for it being dairy free too.
A big thank you to VonShef for gifting me the mixer, making my life a bit easier and helping me get back into baking.
If you want to see and follow the original recipe, click here and to see more of VonShef's baking goodies, click here.