Made with sunflower oil instead of butter this dairy-free carrot cake will soon become a family favourite. Mashed banana as well as grated carrots help to keep the cake lovely and moist. It will keep for several days in a cake tin but it also freezes well. Freeze un-iced and then add the topping once it has defrosted. It’s a great cake for picnics, lunch boxes and parties and is always popular. If you’re baking for summer fetes or cake sales this will go down a treat and is really easy to make.
- 200g self-raising flour
- 1tsp baking powder
- 1tsp ground mixed spice
- 100g light muscovado
- 50g chopped walnuts plus extra to decorate
- 2 eggs
- 1 large or 2 small ripe bananas
- 100g coarsely grated carrots
- 100ml sunflower oil
- For the topping:
- 100g dairy-free spread
- 150g icing sugar
- 1tsp vanilla extract
Preheat the oven to 180°C/350°F/Fan 160°C/Gas Mark 4. Grease a 23cm square cake tin and line the base with baking paper. Sift the flour, baking powder and mixed spice into a bowl.
Add the sugar, walnuts and eggs. Mash the bananas and add to the bowl with carrots and oil. Beat well with a wooden spoon until evenly mixed.
Pour into the cake tin, level the surface and bake for 40-50 mins until firm to the touch. Cool in the tin for 5 mins before turning out and cooling completely on a wire rack.
For the topping, beat together the dairy-free spread, icing sugar and vanilla extract until soft and smooth. If the mixture is too stiff add a little boiling water from the kettle and beat again until soft. Spread over the cake, sprinkle with chopped walnuts and cut into squares or fingers.
Omit the topping and serve the cake warm with dairy-free custard for pudding.