So I mentioned in a previous post about experimenting further with the dairy and egg free sponge ( Click here), well here it is!
This has turned into a sticky carrot cake that has been eaten by Master Allergy himself , our 19 month old, and given the bottom wiggle and giggle approval. He has tried it on its own but also with oatly milk Birds custard. Both gobbled up.
280g self raising flour
170g golden caster sugar
1/4 tsp salt
1 tsp bicarbonate soda
280 ml oatly milk or other non dairy
140ml sunflower oil
3 tbsp golden syrup
150g finely grated carrots
Zest of orange
Grated 1/2 nutmeg
Beat wet ingredients into dry then stir in carrot and sultana
Pour into lined tin approx 20cm x 20 cm
Bake for about 40 minutes at 180c until golden and skewer comes out cleanly when inserted into cake.
Now you could add frosting made with Pure and icing sugar but as we have energetic children we avoided any more sugar!!!