Butter-free Carrot Cake

As part of the new dairy-free regime, I have been looking into dairy-free baking. I see that you can replace butter in a cake mix with oil, which doesn’t sound very appetising. But then I consider that butter is a type of oil too, which when you think about it isn’t that appetising either. It’s just that it tastes soooo good!

There is absolutely no point in making shortbread without butter, in my view. The whole point of shortbread is the butter. But what about carrot cake? Moist, flavoursome, with brown sugar, cinnamon and sultanas, the butter is not the star here. I found a recipe online which uses sunflower oil and gave it a whirl yesterday.

It turned out really well, and I would definitely make this again.  Next time, I think I would add a pinch of salt to enhance the flavour. As I’m used to baking with salted butter, I found the salt was missing.  Some chopped walnuts would be a good addition.

The other thing I really liked about this recipe was that it was so much easier to mix by hand than a butter mixture.  With butter baking, unless you are using a food mixer, it’s quite heavy-going. I don’t have a food mixer, because I really enjoy the process of baking by hand. I like getting up close with the ingredients, and feeling the rhythm of it all. Firstly, the butter has to be soft enough to beat, so you have to remember to take the butter out of the fridge and soften it before you can get started. Beating the butter and sugar by hand is quite hard work. Then folding in the flour properly takes a little time. I always think of those remarkable ladies, the cooks in the great houses in past centuries, who did all this mixing and beating by hand. They were strong women with stout arms!

With the butter-free recipe, light stirring is all that is needed. The egg does not curdle with the oil. When you add the dry ingredients, you just ‘lightly mix’, and it’s ready to bake.

Mmmm, carrot cake!

Mmmm, carrot cake!

I had a cup of coffee yesterday, mistakenly made with semi-skimmed milk instead of soya milk. It tasted surprisingly rich, but not in a good way. I drank it, but would have much preferred the soya milk. It’s as if my body is quietly on dairy alert.

I am also trying to think of dinners to cook which are free of red meat and dairy products. Unfortunately the OH likes red meat and creamy sauces. At the very least, he will want to chuck a knob of butter in. So we are looking for compromises at the moment.  Last night I devised a dish of spicy couscous with chargrilled chicken, roasted vegetables and salad. Well, it was a nice dinner, but the subtlety of flavour I was trying to achieve (lemon, coriander, spices) was rather swamped by the extra chilli powder he threw over the chicken. Still, I was pleased to have achieved another dairy-free dish we both like.

Till next time,

L x

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2 thoughts on “Butter-free Carrot Cake

  1. Well done! That looks fab! I made cake recently and found I had no eggs after I mixed all the rest of the ingredients into the bowl, and that was fine. It makes you wonder how much of what we eat is due to habit really. Herbie is is so beautiful! Woozle says hi!

    Like

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