This recipe was given to me by a fellow non-milk drinker (I don't have anything against milk, it just doesn't agree with me!) and is so good you can feed it to your milky friends guilt-free! I added walnuts and extra fruit to the recipe for extra epicness. There's also the optional extra of the lactose-free cream cheese frosting which works really well!
You will need:
200 g (7 oz) soft dark brown sugar
150 g (5 oz) self-raising flour
1 tsp bicarbonate of soda
160 ml (6 fl oz) vegetable oil (I used rapeseed oil for the simple reason that they didn't have a small bottle of vegetable oil in the shop - worked just as well!
250 g (9 oz) carrots, grated
75 g (3 oz) sultanas (I used 100g of pre-soaked mixed dried fruit - made the cake amazingly moist!)
100 g (3 1/2 oz) stem ginger, chopped (I couldn't find stem ginger so I used about 3cm grated ginger root - gave the cake a hint of ginger taste)
450 g (1 lb) loaf tin lined - use two pieces of greaseproof paper to line your tin (the foil backed stuff is best) one going one way, the other crossways - and make sure your tin will sit on the edges - otherwise the heat will curl it up and it may end up stuck in your cake (that's what happened to mine!)
As an extra ingredient I also added 100g walnut pieces, and sprinkled in an extra teaspoon of bicarb to account for the added weight
Preheat oven to 150 deg C, 300 deg F, Gas mark 2
Place sugar, flour, bicarbonate of soda, vegetable oil and eggs in a large bowl, and beat well
Add grated carrot, sultanas (mixed fruit) and ginger (plus walnuts), mix well to form a runny batter.
Pour into 1lb loaf tin and bake until firm - about an hour (check firmness by pressing gently on the middle with your fingers at about the 45 minute point, you should then be able to guage whether it needs the full hour - mine did, but not all ovens are the same!)
Your batter will look like this (mmm appetizing!):