Vegan Carrot Loaf

This is a really moist and satisfying cake with a fantastic flavour. One of my favourite cakes ever!


100 ml soya or almond milk

1 tbsp white wine vinegar

125g dairy free spread

250g brown sugar

225g self raising flour

Half level tsp baking powder

Half tsp mixed spice

175g carrots

50 grams sultanas


Preheat the oven to 180 degrees and line a loaf tin.

Add the vinegar to the milk and set aside.

Cream together the dairy free spread and sugar.

Grate the carrots and then add to the mixture. Then stir in the rest of the ingredients until mixed together well.

Pour batter into the loaf tin and bake in the oven for 1hr 15 minutes or until a scewer comes out clean.

Let it cool slightly before eating. It’s lovely when it’s still warm!

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