RECIPES BY Rhiannon Lambert

Carrot Cake Loaf

  • 1 HOUR 15 MINS
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A Simple Way To Eat Plant-Based

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Essential ingredients

2 carrots, grated (280g)

1 ripe banana, mashed

1 flax egg (1 tbsp flaxseed with 3 tbsp water) or 1 egg

90ml olive oil

90g light brown sugar

75g chopped walnuts

75g sultanas

220g flour (I mixed 50:50 self-raising and spelt)

1 tsp baking powder

1 pinch salt

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

60ml milk (soy works well)

170g cream cheese (coconut dairy free optional)

120g icing sugar

2 tbsp grated orange zest

1 tbsp water


  1. Preheat the oven to 180 degrees. Oil and line a 2lb loaf tin with baking paper.
  2. For the carrot cake, if using flax egg, combine a tablespoon of the flaxseed with three tablespoons of water, and leave aside for 10 minutes. When starting to expand and set, add the oil, brown sugar, grated carrot, mashed banana, sultanas and chopped walnuts, and stir well to combine. If using egg, crack into the oil and brown sugar and whisk together, before adding the other ingredients.
  3. Sift in the flour, baking powder, salt, and spices, and fold together. Gently pour in the milk and mix until well combined, forming a smooth, slightly sticky mixture, that falls off the spoon easily.
  4. Pour the mixture into the lined loaf tin and bake for 45-50 minutes, or until a skewer inserted into the middle comes out clean.
  5. Remove from the oven and allow it to cool in the tin for about 5 minutes. Remove from the tin and cool completely on a wire rack before icing and slicing the loaf.
  6. For the icing, beat the cream cheese and icing sugar together in a bowl until thick and well combined. Add the orange zest and mix until the icing is smooth. Depending how runny you like the icing, add a splash of water and mix, if desired. Spread evenly over the cooled cake, allowing it to drizzle over the edges. Sprinkle over some chopped walnuts, cut into slices, and serve!
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Carrot Cake Muffins

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A Simple Way To Eat Plant-Based