Carrot Tea Cake

This cake is melt-in-your-mouth moist and so flavourful you won’t be able to tell there are carrots in it. Although carrot cakes are usually made in round tins, this one is simply baked as a loaf and eaten alongside tea or coffee.

  • 8 servings
  • 15 mins prep, 50 mins cook 1 hr 5 mins total


  • 240 ml nondairy milk
  • 80 ml sunflower oil
  • 1 tbsp apple cider vinegar
  • ½ tsp pure vanilla extract
  • 120 g Nature’s Path Pumpkin Seed, Almond & Raisin Granola
  • 180 g unbleached white flour
  • 100 g cane sugar
  • 1 ½ tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ½ tsp sea salt
  • 195 g grated carrots



  1. Preheat the oven to 350F / 180C / Gas 4 and line a loaf tin with parchment paper.
  2. In a medium bowl, whisk together the nondairy milk, oil, vinegar, and vanilla.
  3. Grind the granola to a fine flour using a blender or spice grinder and add to a large bowl, along with the flour, sugar, baking powder, soda, cinnamon, ginger, nutmeg, and salt. Add the liquid ingredients and stir to combine. Gently fold in the carrots.
  4. Transfer the batter to the prepared tin and smooth out the top using a spatula or spoon. Bake for 50 to 60 minutes, or until a sharp knife inserted in the centre of the loaf comes out clean. Allow to cool completely before slicing.