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Carrot Cake with Cream Cheese Icing

makes 1 2lb loaf
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Prep Time 15 minutes
Cook Time 30 minutes
Course: Dessert, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 200 ml dairy-free milk
  • 1 tsp lemon juice
  • 2 tbsp flavourless oil such as sunflower
  • 125 g plain flour
  • 1 tsp baking powder
  • 3/4 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 85 g soft brown sugar
  • 75 g carrot grated
  • 75 g or 1/3 cup Lotus caramelised spread
  • For the cream cheese icing:
  • 22 g dairy-free margarine or butter
  • 15 g dairy-free cream cheese I used Oatly Creamy spread
  • 125-150 g icing sugar sifted depending on how soft your margarine or butter is
  • 1/2 tsp vanilla extract

Equipment

  • 1 2lb loaf tin

Method
 

  1. Preheat the oven to 180 degrees Centigrade
  2. Line or grease a 2 lb loaf tin
  3. Add the lemon juice and oil to the milk and set aside.
  4. Sift the flour, baking powder, bicarb and salt and cinnamon into a large bowl. Stir in the sugar and grated carrot.
  5. Melt the caramelised spread and add to the milk mix. Stir well
  6. Pour the wet ingredients into the dry and gently mix until all the ingredients are well combined
  7. Fill the loaf tin with the mix.
  8. Bake for 30-35 minutes, until golden and a knife comes out clean.
  9. Remove from the tin and cool on a wire rack.
  10. Make the cream cheese icing by whisking the margarine, cream cheese, icing sugar and vanilla together until thick and smooth.
  11. Generously spread the cream cheese icing over the cooled loaf.

Notes

If you use a soft margarine you may find you need additional icing sugar to get to the required consistency