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Carrot cake loaf

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Carrot cake loaf

Carrot cake loaf – This is carrot cake but not as you know it. It’s infused with chai spice and sweetened naturally with bananas and dates for a deliciously nutritious bite. A great bake for any occasion.


  •  1 cup self-raising flour
  • 1 tsp bicarbonate soda
  • 1 tsp baking powder
  • 3 medium sized ripe bananas
  • 1/2 cup of wholemeal flour
  • 1 large carrot grated
  • 1/2 cup of vegetable oil
  • 1/2 cup dairy free or non-dairy milk – almond milk has been used in this recipe
  • 1/4 tsp chai spice-optional
  • 1/4 tsp fennel and clove spice or mixed spice-optional
  • 1/3rd cup of chopped mixed walnuts and dates
  • 1 tbs of apple cider vinegar or normal vinegar


  1. Pre heat the oven 180 degrees Celsius, gas mark 4. Line a loaf tin with grease proof paper.
  2. In a large bowl add the flours, chai spice, baking powder and bicarbonate – soda and mix.
  3. In another bowl mash the bananas and carrots, add the oil, milk and vinegar – and combine.
  4. Add the wet mixture to the dry ingredients and fold until combined. Add in the chopped dates and walnuts and mix.
  5. Pour the cake batter into the loaf tin and bake for 35 minutes until golden. Insert a skewer to check if cake is cooked. If it comes out clean the cake is ready.
  6. Top the cake with melted dark chocolate-optional or can leave as plain. This cake can be served with yoghurt or custard.

Recipe by

Gopika Chandratheva