Vegan Carrot Cake Loaf
This Carrot Cake makes a great snack or dessert and can be enjoyed with or without icing. Serves 6-10
200g Wholemeal Self-Raising Four
1 Tsp Baking Powder
100g Ground Almonds
175g Brown Sugar
1 Tsp Cinnamon
1 Tsp Ground Ginger
1 Tsp Mixed Spice
2 Medium Carrots (peeled and grated)
300ml any Plant Milk
50g Coconut Oil (melted)
1) Preheat oven to 200C and line a loaf tin with baking parchment.
2) Mix the dry ingredients in a large mixing bowl.
3) Add in the carrots, raisins, milk, and coconut oil and mix until the batter is smooth.
4) Pour the batter into the tin and bake for 35-40 minutes, until a skewer comes out clean. Allow to cool, then enjoy!