Dairy Free Carrot Cake

I say dairy free, and it is, minus the icing (sorry!). This is a favourite of my dad’s that I have been baking for him for over half of my life!



  • 3 eggs
  • 1/2 cup oil
  • 2 cups plain flour
  • 2 tsp baking powder
  • 3 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 cup sugar
  • 3 cups carrots, grated
  • 1/2 walnuts, chopped

Cream cheese icing:

  • 2 Tbsp butter, softened
  • 1/4 cream cheese
  • 1 cup icing sugar
  • 1/2 tsp grated lemon rind
  • Extra walnuts, to decorate


  1. Preheat your oven to 180°C. Grease your cake tin and line the base with baking paper.
  2. Beat the eggs until thick then stir in the oil.
  3. Add the sugar to the egg mixture and sift the flour, baking powder, baking soda and cinnamon in as well. Combine well with a wooden spoon.
  4. Fold in the grated carrots and walnuts and mix well.
  5. Spoon the mixture into the cake tin and bake for 45 minutes or until a skewer comes out clean.
  6. Leave in the tin for 10 minutes before transferring to a wire rack.
  7. Cool completely before icing.
  8. To make the icing, beat the butter and cream cheese until creamy then beat in the icing sugar and lemon rind.
  9. Spread over the cake and decorate with walnuts.

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