November 16, 2016
This one is dairy free as well! This makes a large, family-sized cake. You will need either a 25cm square tin, or a glass baking dish 20x30cm or similar.
- Prep: 10 mins
- Cook: 45 mins
1Whisk the eggs, oil, sugar and vanilla together thoroughly, in a large bowl
2Add grated carrots and fold in gently
3Add all dry ingredients and mix, adding the juice or water as you go. If the mix looks too wet, don’t add the last 1 or 2 tbsp of liquid – it can vary with the type of carrots you use
4Pour the mix into a paper lined tin or a greased and floured glass baking dish
5Bake at 180C for 45 to 60 minutes or until a skewer inserted into the cake comes out clean
6Ice with lemon butter icing, cream cheese icing, or just dust with icing sugar before serving.