Carrot Cake - not vegan but oil & dairy free

I find it very difficult to go a weekend, well a few days without baking something. When I'm here in France at Hendrik's family home most baking attempts are experiments as it can be tricky getting the right ingredients over here. Anyhow Carrot cake! For my birthday, some of you may remember Hendrik and I had a little bake off (we had to bake enough cake for the builders too), Hendrik baked the most amazing Carrot Cake (full of everything you wouldn't normally see on here) and I baked a Vegan Chocolate Cake. I won't deny it, Hendrik's cake was amazing....full of sh*t but amazing! So a few days ago I took it upon myself to try and re-create this carrot cake but on a healthy level, trying to maintain its moistness. This was the best thing about Hendrik's carrot cake, it was super moist but that was due to the high level of sunflower oil in the cake.

Ok so without further chit chat, here's the recipe:

Ingredients List


695g apple purée

1 cup maple syrup

50ml honey

3 large eggs

300g plain flour

2tsp baking powder

1tsp bicarbonate of soda

2tsp cinnamon

2tsp ground ginger

1tsp vanilla essence

350g grated carrots

70g broken up walnuts

70g raisins


If you like coconut yogurt I would recommend whipping up some coconut yoghurt for a little icing. I am not a lover of coconut yogurt so am currently working on a dairy free, coconut yogurt free yummy icing...I'll let ya know when I have it!

If you're not worried about your refunded sugar intake or just fancy a little treat, you could always whip up some dairy, or diary free buttercream icing (with or without cream cheese!).


Preheat the oven to 190 degrees celsius and line two circular tins (I used 7inch sandwich tins) with parchment paper.

Whip the eggs, honey, maple syrup together until smooth, then fold in the apple puree and vanilla essence. This is where I am a little lazy and I just pour in the flour, bicarbonate of soda, baking powder, cinnamon and ginger, but you can pre mix and sieve if you so wish. Continue to fold in the carrots, walnuts and raisins et voila. Divide evenly between the two tins and bake for 25-30 minutes.

Allow to cool fully before attempting to ice with your choice of icing. It is also scrummy naked (by that I mean with no icing obviously!).






© 2013 by Emma Jaulin. All rights reserved.