Carrot cake loaf
Prep
15 min
Cook
55 min
Serves
10
Skill
Vegetarian
Prep
15 min
Cook
55 min
Serves
10
Skill
Dairy and Lactose FreeBreakfastSnacks and SlicesHealth SnacksSo Good Almond and Coconut MilksLow in SugarLow in Sodium
This vegan carrot cake loaf has the perfect slightly chewy exterior and stays deliciously moist and soft on the inside. It is a crowd favourite and is perfect for desert, a cheeky afternoon snack or even a sneaky breakfast treat. Our carrot cake loaf is dairy free and uses our So Good Soy Regular. Filled with good whole food ingredients, you can't go wrong with this tasty treat.
Ingredients
- 1 cup So Good Soy Regular
- 3/4 packed cup brown sugar
- ¼ cup sunflower oil
- Zest of 1 orange
- 1/4 cup fresh orange juice
- 1 tsp vanilla extract
- 1 packed cup grated carrot
- 2 ¼ cups wholemeal flour
- 2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- ¼ tsp sea salt
- 1/2 cup chopped walnuts + 1/2 cup raisins
Nutrition per serving
941 kJ
energy kj
5 g
protein
0.8 g
saturated fat
4.6 g
dietary fibre
33 g
carbohydrate
14 g
sugars
329 mg
sodium
Method
- Preheat the oven to 180*C. Grease and line a loaf pan and set aside.
- In a large mixing bowl, whisk together the soy milk, sunflower oil, orange zest, orange juice, vanilla extract and grated carrot.
- Add in the flour, baking soda, brown sugar, cinnamon, nutmeg and salt. Mix well to combine. (If adding walnuts and raisins, gently fold in).
- Transfer batter into loaf pan and bake for 55 minutes or until golden on the outside and a skewer inserted into the centre of the loaf comes out clean.
- When cool enough to handle, transfer onto a wire rack to cool completely.
- Enjoy immediately or wrap/store in an air-tight container at room temperature for up to 3 days or in the fridge for up to 1 week.
- 1 cup So Good Soy Regular
- 3/4 packed cup brown sugar
- ¼ cup sunflower oil
- Zest of 1 orange
- 1/4 cup fresh orange juice
- 1 tsp vanilla extract
- 1 packed cup grated carrot
- 2 ¼ cups wholemeal flour
- 2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- ¼ tsp sea salt
- 1/2 cup chopped walnuts + 1/2 cup raisins
Nutrition per serving
941 kJ
energy kj
5 g
protein
0.8 g
saturated fat
4.6 g
dietary fibre
33 g
carbohydrate
14 g
sugars
329 mg
sodium
- Preheat the oven to 180*C. Grease and line a loaf pan and set aside.
- In a large mixing bowl, whisk together the soy milk, sunflower oil, orange zest, orange juice, vanilla extract and grated carrot.
- Add in the flour, baking soda, brown sugar, cinnamon, nutmeg and salt. Mix well to combine. (If adding walnuts and raisins, gently fold in).
- Transfer batter into loaf pan and bake for 55 minutes or until golden on the outside and a skewer inserted into the centre of the loaf comes out clean.
- When cool enough to handle, transfer onto a wire rack to cool completely.
- Enjoy immediately or wrap/store in an air-tight container at room temperature for up to 3 days or in the fridge for up to 1 week.