Ingredients
Dry ingredients
- 2 ½ cups (315g) all-purpose plain flour, spooned and leveled (note 1)
- ½ cup (100g) granulated sugar, or use more brown sugar
- ½ cup (95g) packed brown sugar, or use more granulated sugar
- 3 teaspoons baking powder
- 2 ½ teaspoons ground cinnamon
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground ginger, or fresh ginger if it's all you have
- ½ teaspoon salt, or to taste
Wet ingredients
- 2 cups (200g) coarsely grated carrots, (around 1-2 large carrots)
- 1 cup (250g) dairy-free milk
- ½ cup (120g) neutral flavored oil, or a light olive oil, or coconut oil
- ¾ cup (90g) chopped walnuts, or pecans, optional
- 1 tablespoon apple cider vinegar, regular vinegar or lemon juice, optional
- 1 teaspoon vanilla extract
Instructions
Preheat oven to 180 Degrees Celsius. Mix wet ingredients. Add dry ingredients and mix. If batter is too thick, add small amount of milk. Pour into a lined load tin. Bake for 60 to 65 minutes. Add vegan cream cheese to top.
Adapted from RainbowNourishments.com
Ingredients For the Vegan Cream Cheese:
- 1 ½ cups Raw Cashews (225g) soaked in hot water for 1 hour
- 2 Tbsp Lemon Juice
- ½ cup Coconut Cream (120ml) Canned, Full Fat, Unsweetened
- 1 tsp Salt
- ¼ tsp Apple cider vinegar
Instructions
Add ingredients to Nutribullet and blend. Add more coconut cream if it's too thick.
Adapted from LovingItVegan.com
