Carrot Cake Loaf
- prep time - 20 mins
- cook time - 50 mins
- total time - 70 mins
- 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.
Ingredients
- 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
Instructions
- Preheat the oven to 170c
- Line a loaf tin (we used 2lb)
- Mix together milk and vinegar - set aside to thicken and curdle.
- Sift dry ingredients into a bowl.
- Mix together wet ingredients in another bowl.
- Pour the wet into the dry and gently mix until just combined. Fold in the carrot.
- 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.
- Mix together the ingredients for the frosting. Once the cake has cooled, spread it onto the cake.
