Easter Carrot Loaf Cake

Serves: 10-12 Serves: 10_12 Prep: 25_mins Cook: 1_hours Cook: 1_mins



175ml Biona Organic coconut oil, melted

75g kefir

3 organic eggs

1 tsp vanilla extra

200g self-raising flour

200g Biona Organic coconut sugar

2 tsp ground cinnamon

¼ fresh nutmeg, finely grated

200g carrots (about three), grated

100g Biona Organic sour cherries

100g pistachios, finely chopped


100g vegan baking spread

200g Icing Sugar

100g Full fat cream cheese

Top with icing carrots (optional)


  1. Heat oven to 180C/160C fan/gas 4. Oil and line a 900g loaf tin with baking parchment. Whisk the oil, kefir, eggs and vanilla in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
  2. Add the wet ingredients to the dry, along with the carrots, cherries and half the pistachios. Mix well to combine, then scrape into the tin. Bake for 1 hr 10 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tin.
  3. To make the icing, beat the spread and sugar together until smooth. Add half the cream cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cake from the tin and spread the icing thickly on top. Scatter with some of the remaining pistachios and icing carrots if using.

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