Simple dairy-free carrot cake

Technically speaking, every time you use honey, your recipe is no longer vegan. Funny, don’t you think? So, this time – as I used honey, I also decided to add an egg. I also tried to follow a recipe I found online, but felt a deep urge to replace basically all the important ingredients. There was milk, which quickly became soy milk. Then white sugar, which I replaced by honey. Flour became rice flower.. You probably get where this is going.
When cooking or baking, I think recipes are nice to give you at least a little bit of guidance, but you can always go off and try something new; Make the recipe truly yours. In the end, if you only use good produce, the outcome can only be delicious, right?

Simple dairy-free carrot cake

  • 2 cups rice flour
  • 1 cup grated nuts
  • 2 cups grated carrots
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 cup oil
  • 1/2 cup soy milk
  • 3 Tbs honey
  • 3 Tsp baking powder
  • 1 Tbs cinnamon
  • 1/2 Tbs salt

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Instructions

Hands on 35 mins, Hands off 60 mins

Ok, it’s a long list of what you need, but from now on it’s really super easy. Simply mix all the ingredients in a big bowl. Do it properly (!). Spread some oil or margarine on the cake tin and bake in a preheated oven by 170° for about 50 or 60 minutes. That’s all it takes. Enjoy! 🙂

One Response

  1. […] have some. I was really curious and asked what kind of cake it was. “Oh, it’s basically yours (Lene follows minifeast and I didn’t know that. Yay!), I just made it vegan.” Simply, […]

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