Instructions

1. Preheat the oven to 180°C. Lightly oil and line a loaf tin or prepare two small silicone loaf moulds.
2. In a large bowl, whisk together the egg, vanilla, honey or date syrup and sugar, if using.
3. Stir in the oat milk, lime zest and lime juice.
4. Add the flour and baking powder, mixing until you have a smooth batter.
5. Fold in the grated carrots, followed by the chopped dates.
6. Pour the batter into the prepared tin or moulds and level the surface.
7. Bake on the middle shelf for 45–50 minutes, or 25–30 minutes for smaller loaves, until golden and a skewer inserted into the centre comes out clean.
8. Leave the cake to rest in the tin for 5 minutes, then transfer to a wire rack to cool.
9. Serve as it is, or frost with dairy-free cream cheese mixed with lime zest and a little honey or date syrup, if desired.
10. Air Fryer Option: Bake at 180°C for about 25 minutes in two small silicone tins, checking for doneness with a skewer.