Enjoy this moist and delicious carrot cake with the healthy gluten-free, dairy-free or vegan twist.
- 3 eggs, room temperature
- ⅓cup coconut or soft brown sugar
- ⅔cup oil –canola, sunflower or similar
- 470g Skye Blue Kitchens Carrot Cake Mix
- ⅔cup plain unsweetened yoghurt *
- Grated rind of 1 orange
- 3 cups of grated carrot
* For dairy free use coconut yogurt
Preheat oven to 170˚ C. Line the bottom and sides of a 22cm round cake tin.
Into a bowl add the oil and sugar and whisk together. Add the eggs and whisk again until creamy. Add the yoghurt and gently blend in. Empty the contents of the Skye Blue Kitchens Carrot Cake Mix into the bowl and slowly half mix through. Don’t over mix. Add the grated carrot and orange rind. Fold through until combined. Pour batter into the prepared tin. Spread evenly with the back of a spoon.
Bake in the centre of oven for 30-40 minutes or until a cake skewer comes out clean. Leave to cool in the tin for 15 minutes before turning out onto a wire cooling rack. When cake is cold decorate with icing below or as desired.
- 150g butter **
- 175g icing sugar
- 1 tsp vanilla essence
** For dairy free replace the butter with Olivani
Add the above ingredients to a bowl and whisk together. Add 1-2tsp of warm water and whisk again.
Hot tip! Store in the fridge in warmer weather.
For a vegan version of this recipe, replace the eggs with ¼ cup of apple sauce plus 6 tablespoons chickpea liquid (from the can), whipped until like meringue. Whisk the apple sauce with the oil and sugar. Fold through the ‘meringue’ with the grated carrot and orange rind.
Purchase the Skye Blue Kitchens Carrot Cake Mix direct from their website skybluekitchens.co.nz