Dairy-Free Carrot, Cinnamon and Walnut Cake

This was a perfect dinner party dessert last week, a recipe that never fails! Sunflower oil is used instead of butter, which helps keep the cake moist and light. It's delicious served with a yoghurt topping, for those that can eat dairy, or simply dusted with icing sugar or cinnamon.

Ingredients (serves 8)

- 6oz (170g) caster or light brown sugar

- 6oz (170g) sunflower or vegetable oil

- 3 eggs

- 5.4oz (153g) plain flour

- 1/2 tsp salt

- 1 1/3 tsp baking powder

- 2 tsp cinnamon

- 12oz (340g) grated carrot, roughly 2 1/2 large carrots

- 1oz (28g) walnut pieces (or more!) 

* I didn't use raisins this time, but you can add a handful if you feel like it *

1. Heat the oven to 170°c.

2. Mix the sugar and the oil in a bowl and then add the eggs one at a time. * Don't worry if the mixture curdles a bit *

3. Sift the flour, salt, baking powder and cinnamon into another bowl and mix well. Fold the flour mix into the egg mix and stir until combined.

4. Then stir in the grated carrots and walnuts into the cake mix (and raisins if using) and place in a suitable round cake tin with a removable base. 

5. Cook the cake at 170°c for 25 minutes and then turn the heat down to 160°c and cook for a further 20/25 minutes.

6. When the cake is ready, remove it from the oven and leave it to cool for around 10 minutes (otherwise it will deflate in size). Then gently scrape around the sides with a spatular to remove it from the edge. 

* Sieve some icing sugar or grated cinnamon on top for decoration *

Dairy-Free Carrot Cake

I've made this cake a few times and it's super scrumptious. Usually I top it with a yoghurt glaze but I wanted my dairy-intolerant friend to be able to eat it. This is a tweaked version of a recipe my mum found.

Ingredients (serves 8-10)

for the cake -

- 6oz caster sugar

- 6oz vegetable oil

- 3 eggs

- 5.4 oz plain flour

- 1/2 tsp salt

- 1 1/3 tsp baking powder

- 1 1/2 tsp cinnamon

- 12oz grated carrot, roughly 3 large carrots

- 1oz walnuts (or more!)

for the icing - 

- half cup thick soya yoghurt or Total yoghurt for those that can eat dairy

- 2 tsp golden syrup

- 1/2 tsp vanilla essence

1. Heat the oven to 170°C.

2. Mix the sugar and the oil in a bowl and then add the eggs one at a time. 

3. Sift the flour, salt, baking powder and cinnamon into another bowl and mix well. Add the flour mix to the egg mix and stir until combined.

4. Then fold the grated carrots and walnuts into the cake mix and place in a suitable round cake tin. 

5. Cook the cake at 170°C for 25 minutes and then turn the heat down to 160°C and cook for a further 20/25 minutes.

6. This cake is delicious with or without icing, so it's up to you. If you're opting for icing, put the yoghurt, syrup and essence together and leave it in the fridge until the cake is ready and has completely cooled. It is important to leave the cake to cool, otherwise the yoghurt will melt on top of it.

7. Cover the cake with the icing and decorate with a sprinkle of cinnamon, walnuts or grated carrot.

It is however perfectly good without icing, and much healthier! The plain version would serve as a great tea accompaniment. 

Simple Wintery Soup - Parsnip, Turnip and Carrot - Vegan and Dairy-free

Hello 2014!! It's time for some more recipes.

Ingredients (serves 4)

- 2 parsnips, peeled and chopped

- 3 carrots, peeled and chopped

- 2 turnips, peeled and chopped

- 2 onions, peeled and chopped into quarters

- 1/8 tsp ground nutmeg

- 1/8 tsp ground ginger

- 1 1/2 litres vegetable or chicken stock

- 2 tsp olive oil

- salt and pepper

1. Firstly, preheat the oven to 190°c and make sure all the vegetables are chopped into similar sized pieces. Place all the vegetables into a large baking tray and coat with the oil, spices and seasoning. 

2. Cook the vegetables for 30-45 minutes once the oven is hot, and remove them when they are soft.

- Usually I just use stock cubes because it's easy, but this particular evening I was making carrot, potato and parsnip mash at the same time as the soup, so I already had some delicious homemade stock available. I would definitely recommend using homemade stock if you can.

3. Start whizzing up the vegetables in a food processor once they have cooled down slightly, and slowly add in the stock. Keep adding the stock until the soup is at your preferred consistency. Finally have a taste and season with salt and pepper.

Dairy-free Carrot Cake

There's a first time for everything! One of my friends requested a carrot cake recipe, yet I had none to give her. In desperate need for a recipe, my mum acquired one for me - this is my 'tweaked' version.

Ingredients (makes 8 big slices)

for the cake - 

6oz caster sugar

6oz vegetable oil

3 eggs

5.4 oz plain flour

1/2 tsp salt

1 1/3 tsp baking powder

1 1/2 tsp cinnamon

12oz grated carrot, roughly 3 carrots

1oz walnuts (I didn't have 3oz)

for the icing - 

half cup thick soya yoghurt or Total yoghurt for those that can eat dairy

2 tsp golden syrup

1/2 tsp vanilla essence

or (the icing for the original recipe)

8oz philadelphia cheese

8oz icing sugar

2 tsp vanilla essence

1. Heat the oven to 170°C.

2. Mix the sugar and the oil and then add the eggs one at a time. 

3. Sift the flour, salt, baking powder and cinnamon in another bowl and mix well. Add the flour mix to the egg mix and stir well.

4. Then fold the grated carrots and walnuts into the cake mix and place in a suitable cake tin. 

5. Cook the cake at 170°C for 25 minutes and then turn the heat down to 160°C and cook for a further 20/25 minutes.

6. I didn't have the right ingredients for the icing so had to improvise. For the icing, put the yoghurt, syrup and essence together and leave it in the fridge until the cake is ready and has completely cooled. 

7. Cover the cake with the icing and decorate with walnuts of grated carrot.