Recipe: Dairy-Free Carrot Cake with White Chocolate Icing

A lot of people are dairy intolerant these days so we found this amazing recipe for a Dairy-Free Carrot Cake with White Chocolate Icing for all to enjoy.

Dairy Free Carrot Cake

You will need to make the icing first because it needs a couple of hours in the fridge, to set to a spreadable consistency.

Serves 8-10 – You will need 2 greased and lined 8inch (20cm) round cake tins.


For the Cake

225g self-raising flour

1 teaspoon baking powder

½ teaspoon cinnamon

½ teaspoon salt

150g caster sugar

¼ pint (150ml) vegetable oil

2 eggs, lightly beaten

1 ripe banana, mashed

100g grated carrot


For the icing

100g White Couverture Powder

250ml coconut cream



For the icing

·         Melt the White Couverture Powder in a bowl over a pan of simmering water.

·         Pour the coconut cream into a mixing bowl and gently beat until smooth.

·         Add the melted couverture powder and beat together until completed blended in.

·         Cover with some cling film and leave to set for 2 hours in the fridge.

For the cake

·         Sieve all the dry ingredients into a large mixing bowl.

·         Stir in the sugar.

·         Add the rest of the ingredients and stir with a wooden spoon until well mixed.

·         Divide the mixture between the two lined and greased tins and spread out evenly.

·         Bake in the oven 1800C (1600C for fan ovens) GM4, for 25-30minutes, until golden and firm to the touch.

·         Turn out and leave to cool.

·         Sandwich the two cakes together with half the icing, then spread the rest on the top.

This unique recipe was kindly donated to London Mums magazine by the Mortimer Chocolate Company. Having, just been highly commended for a national food award for their White Couverture Powder, a dairy-free and healthy alternative to white chocolate.
Mortimer Chocolate is currently stocked nationwide in Waitrose and can be purchase online from their website

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