Let me start by saying there are lots of recipes out their for a carrot cake. As it is usually made with oil as opposed to butter, most can be made dairy free by simply changing the cream cheese topping for an orange dairy free butter cream. 

I have chosen to put this recipe on my blog, as it is not only dairy free but egg free too, and I know some of you have an egg allergy, so this one is for you. I don’t think however, it can be called a vegan recipe as the main ingredient is honey. This makes it rich and moist without the need for an egg.

The original recipe suggests placing this recipe in a loaf tin and baking for an hour, however, I wanted to make a tray bake, so changed it to the recipe below. Feel free to change back and make it in a loaf tin if you prefer.

 

Ingredients:

8 oz wholewheat flour

8 oz grated carrot

4 tsp mixed spice

4 tsp baking powder

4 oz margarine ( I used stork as the recipe requires melting and I have found this butter substitute to be the best at this)

4 oz brown sugar

4 oz honey

Optional extra – sultanas

1 batch of orange buttercream (see recipe for icings and buttercreams)

 

Method:

Pre-heat the oven to 160°C

Place the stork, sugar and honey into a saucepan and melt together slowly over a gentle heat, then allow to cool slightly

 

Mix the flour, carrot, mixed spice, baking powder and sultanas in a bowl together

Add the melted mixture to the dry ingredients and stir together

Transfer the mix to a baking tray, allowing the mix to be about ½inch thick

Put into the oven for about 35 mins, until the cake is browning on the top and the edges are starting to come away from the side of the tin

Cut into squares and top with orange buttercream ( for how to make this, see my recipe on icings and buttercreams)

If you really want to make a show stopper, you can layer the tray bake and top it off with a fondant carrot. You can make your own of these, or they are usually available to buy in supermarket baking sections.