Vegan Carrot Cake Loaf

This vegan carrot cake recipe is easy, delicious and ready in under 45 minutes! It's perfectly soft, incredibly moist, and tastes just as fresh the next day! To be enjoyed with a cup of tea or coffee any time of the day.

Ingredients

- 2cups Self raising flour 

- 3/4cup Caster sugar 

- 1/2tsp Baking powder

- 1/2tsp Bicarbonate of soda

- 2tsp Ground cinnamon

- 1/2tsp Ground nutmeg

- 1/2tsp Salt

- 250ml Soya Milk (or plant milk of choice)

- 150ml Vegetable oil 

- 3 Carrots, grated 

- 1/4cup Chopped Pecans (optional, and walnuts work too) 

- 1/4cup Sultanas (optional)

- 1 Orange, zest and juice (optional) 

- Icing sugar (optional) 

Method

- Preheat your oven to 180degrees and grease your  loaf tin.

- Pour the flour, sugar, baking powder/soda, salt, spices, nuts, sultanas, carrots and zest (if using) into a large mixing bowl. 

- Add milk and oil and stir until combined. 

- Bake for 35-45 mins or until a skewer pokes into the middle comes out clean.

For the icing

- Pour the juice from your orange into a mixing bowl and slowly spoon by spoon add your icing sugar until you reach your preferred consistency. Pour over loaf.  Alternatively, lightly dust your loaf with icing sugar or leave as is!