One Bowl Carrot Cake Loaf

This 1-bowl carrot cake loaf is super easy and exactly the kind of bake you make “just because”. It’s softly spiced, studded with walnuts and raisins, and boosted with chia seeds - but still very much about flavour, not fuss.

Prep time: 10 minutes

Baking time: 45-50 minutes

Ingredients

• 200g finely grated carrots (about 2 medium)
• 80ml neutral oil (sunflower or rapeseed)
• 120ml plant milk (soy or oat)
• 120g coconut sugar
• 1 tsp vanilla extract
• 200g plain flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp cinnamon
• 1/4 tsp salt
• 60g chopped walnuts
• 50g raisins
• 1 1/2 tbsp chia seeds

For the glaze:

• 100-120 g powdered sugar
• Juice of 1/2 lemon
• 1-2 tbsp dairy-free cream

Instructions

1. Preheat the oven to 180°C / 350°F and line a loaf tin with baking paper.
2. In a large bowl, whisk together the grated carrots, oil, plant milk, coconut sugar and vanilla until well combined.
3. Add the flour, baking powder, baking soda, cinnamon and salt directly to the bowl. Stir until just combined - don’t overmix.
4. Fold in the walnuts, raisins and chia seeds until evenly distributed.
5. Transfer the batter to the lined tin and smooth the top. Bake for 45-50 minutes, until a skewer inserted into the centre comes out mostly clean.
6. Let the loaf cool in the tin for 10 minutes, then transfer to a rack to cool completely.
7. For the glaze, whisk together the powdered sugar and lemon juice, then add the dairy-free cream gradually until you reach a thick but pourable consistency.
8. Pour the glaze over the cooled loaf and allow it to set before slicing.