Carrot Cake Loaf

Course Dessert
Keyword carrot cake
Servings 8
Calories 534kcal
Author Luce Hosier


  • 325 g plain flour
  • 20 g oats
  • 2 1/2 teaspoons of ground cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon of ground ginger
  • 100 g light brown sugar
  • 80 g demerara sugar
  • 1 1/2 teaspoons of baking powder
  • 300 ml dairy free milk
  • 1 teaspoon of vanilla extract
  • 35 g melted coconut oil
  • 2 tablespoons of maple syrup
  • 125 g approx. 3 medium carrots (grated)
  • 100 g crushed California Walnuts
  • 50 g raisins or sultanas

For the frosting:

  • 200 g dairy free cream cheese
  • 90 g icing sugar


  • Preheat the oven to 180c and line or grease a loaf tin.
  • In a mixing bowl combine the flour, oats, cinnamon, nutmeg, ground ginger, light brown sugar, demerara sugar and baking powder.
  • Now in a separate bowl combine milk, vanilla extract, melted coconut oil and maple syrup. Pour the wet ingredients into the dry and combine.
  • Add 75g of the crushed walnuts, grated carrot and raisins and fold them evenly through the mixture.
  • Empty the mixture into the loaf tin and bake in the oven for approx. 45 to 50minutes or until a toothpick comes out clean.
  • Whilst the loaf bakes whisk together the cream cheese and icing for the frosting and place it in the fridge.
  • Allow the loaf to cool completely before removing from the tin, topping with frosting and scattering the remaining crushed walnuts on top. Slice and enjoy!


Serving: 171g | Calories: 534kcal | Carbohydrates: 77g | Protein: 8g | Fat: 21g | Saturated Fat: 11g | Fibre: 3.9g | Sugar: 42g


Salt: 0.51g
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