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Carrot Cake Loaf

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  • prep time - 20 mins
  • cook time - 50 mins
  • total time - 70 mins
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  • serves - 10

Spring is in full swing, and what better way to celebrate than with a classic favourite: Carrot Cake Loaf⁠! 

This one is moist, delicious, and full of warm spices – and a hidden dose of protein. It’s the perfect way to welcome the new season.


  • 200g Self raising flour⁠
  • 50g Performance Vanilla
  • 1 tsp Baking powder⁠
  • 1/2 tsp Baking soda
  • 100g Sugar⁠ 
  • 240ml Plant milk + 1 tsp vinegar⁠
  • 65g Vegan yoghurt⁠
  • 3 Carrots, grated⁠
  • Optional: 100g walnuts, chopped⁠
  • 2 tsp Cinnamon⁠
  • 1/4 tsp Nutmeg ⁠
  • 300g Vegan cream cheese⁠
  • 50g Performance Vanilla
  • 1-2 tbsp Plant milk


  1. Preheat the oven to 170⁠c
  2. Line a loaf tin (we used 2lb)
  3. Mix together milk and vinegar - set aside to thicken and curdle.⁠
  4. Sift dry ingredients into a bowl.⁠ 
  5. Mix together wet ingredients in another bowl.⁠
  6. Pour the wet into the dry and gently mix until just combined. Fold in the carrot.⁠⁠
  7. Pour the batter into the tin and then bake for 50 mins, or until well risen and a toothpick inserted into the middle comes out clean. ⁠
  8. Mix together the ingredients for the frosting. Once the cake has cooled, spread it onto the cake.

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