Carrot and apple cake with a lemon drizzle icing (v)

A delicious vegan loaf cake to serve 10 to 12.

Author: Bite-sized thoughts, adapted from a Tesco recipe.

Original post (with pictures) here.


2 medium carrots, grated

3 medium apples, peeled and chopped

50g (approx. 4 tbsp) non-dairy spread

150g (approx. 2/3 cup) white sugar

1 tsp vanilla

190ml (3/4 cup) non-dairy milk of choice

300g (approx. 2 cups) plain flour

4 tsp baking powder

1 tsp mixed spice

Juice of 1/2 lemon

75g (approx. 2/3 cup) icing sugar

Drizzle warm water, as needed


1. Preheat your oven to 170'C / 325'F and line a loaf tin.

2. Grate the carrot and chop the apples and then set aside.

3. In a large bowl, beat together the non-dairy spread, sugar and vanilla. When creamed, add the non-dairy milk and stir through. Add the flour, baking powder and spice and stir through until fully combined.

4. Stir in the grated carrot and apple pieces.

5. Transfer the batter to your prepared tin and bake for 30 minutes. Cover the cake with some foil (to avoid it burning on top) and return to bake for a further 15 minutes, or until a skewer inserted in the centre comes out clean.

6. Allow to cool for approximately 10 minutes before removing from the pan. Allow to cool until almost room temperature before icing.

7. To make the icing, whisk together the lemon juice and icing sugar in a small bowl. Add a teaspoon or so of warm water to achieve your desired consistency. Drizzle over the top of the cake and sprinkle with extra icing sugar if desired.