It seems like everyone is baking bread at the moment and spiced carrot soda bread might sound fancy but it’s really simple to make. Best served warm as a snack or a side dish, but it also keeps for several days. If you’re storing it overnight then allow the bake to cool before putting it into an airtight container and taste it before serving.
300ml dairy free milk (e.g. oat, soya, or almond milk)
1 tbsp lemon juice, cider vinegar or white wine vinegar
350g plain flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2–1 tsp mixed spice
1/2 –1 tsp ground ginger
100g dried fruit (like raisins, sultanas, cranberries, cherries etc)
150g grated carrot
Preheat the oven to 180°C (fan)/200°C/gas mark 6. Line a baking tray with non-stick baking paper.
Mix the flour and bicarbonate of soda together in a large bowl. Add the cinnamon, ginger, and mixed spices and whisk to combine them.
Mix the milk and lemon juice (or vinegar) together before pouring into the flour mixture. Stir well.
Add in the grated carrot and dried fruit. Mix well with your spoon until you have a rough dough.
Scrape the mixture out onto the baking tray.
Use a sharp knife to cut a deep cross into the mixture.
Bake until golden brown.