Dairy-free carrot cake – Organic Tuscany Cookbook
Dairy-free, egg-rich carrot cake using almonds and lemon for a light, satisfying dessert. Perfect for vegans or those avoiding dairy.
Ingredients
- 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)
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