We’ve got one last recipe for you this month, and this time it’s a dairy free carrot cake. This would be a great dessert to serve up at a New Year’s party or any special occasion. This dairy free option is a great alternative to those who are allergic to dairy or would just prefer to try something a little different.
1400 grams of Sugar
1400ml of Oil
1120 grams of Grated Carrots
800 grams of Raisins
1400 Grams of Self Raising Flour
8 tsp of Baking Powder
8 tsp of Cinnamon
2 tsp of Nutmeg
40 – 45 min @ 180
1. Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.
2. Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients – when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.
3. Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.)