Carrot Cake Loaf

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This carrot cake loaf is a lovely afternoon tea accompaniment - full of warm flavours, light and fluffy, and super easy to make.


  • 220g wholemeal or white spelt flour
  • 100g ground almonds
  • 120g coconut sugar
  • 200ml Califia Farms Vanilla Oat Drink
  • 125g apple puree/sauce
  • 30g solid coconut oil
  • 1 medium sized carrot - peeled and grated using the smallest hole in the grater
  • 50g raisins
  • 50 walnuts - chopped into small pieces
  • 2 tsp of all spice
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1tsp bicarbonate of soda
  • 1 tsp baking powder
  • A pinch of sea salt


For the glaze:



Preheat the oven at 180 degrees Celsius. Line a loaf tin with some parchment paper.

In a large bowl mix together the spelt flour, ground almonds, chopped walnuts coconut sugar, all spice, cinnamon, ginger, bicarbonate of soda, baking soda and salt.

Melt the coconut oil in the microwave for about 1 minute. In a separate bowl mix together the melted coconut oil, Califia Oat Drink, grated carrot, apple puree and raisins.

Pour the wet ingredients into the dry and gently mix until you don’t see anymore dry flour. Don’t overmix the batter as it will result in a denser consistency.

Pour the mixture into the loaf tin and bake in the oven for 45 minutes until the top is golden brown. Let the loaf cool down in the tin for 10 minutes before transferring to a cooling rack to let it cool down completely, ideally 2-3 hours or overnight.

To make the glaze, whisk everything together in a bowl until smooth. Drizzle the glaze on top of the loaf and sprinkle some chopped walnuts on top. Slice and enjoy!