Dairy-free carrot cake

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Dairy-free carrot cake

Hardly a dieter’s cake – the 5 eggs probably make up for any points you gain by not having dairy, but light nonetheless.

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 1 minute
  • Yield: 10


  • 250g (8 oz) carrots, peeled
  • 250g (8 oz) almonds, peeled
  • 150g (5 oz) sugar
  • 1 lemon
  • 70g (2 oz) plain flour
  • 5 eggs
  • Icing sugar and lemon juice to glaze (to taste)


  1. Preheat your oven to 180°C/350°F
  2. Finely chop the carrots using a food processor.
  3. Finely chop the almonds using a food processor.
  4. Mix these together in a bowl. Add the juice of the lemon and the grated rind.
  5. Separate the eggs, and put aside the whites.
  6. Whisk together the sugar with the egg yolks until the resulting mixture is frothy and a pale yellow.
  7. Add to the carrot and almond mixture, along with the flour. Mix well.
  8. Beat the egg whites to stiff peaks. Fold carefully into the carrot mixture.
  9. Bake for 45 minutes, or until a skewer placed in the middle of the cake comes out clean.
  10. Add lemon juice to icing sugar and use this to glaze the cake while still hot.

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