I’m Holly Dyson + welcome. I provide plant-based catering for events and retreats in the Byron Bay region & beyond. Please visit ‘Work with me” for more information. I also upload delicious plant-based recipes.

Enjoy xx

Spiced Carrot loaf with a lemon cashew icing

Spiced Carrot loaf with a lemon cashew icing

Prep time - 15 minutes 

Cook time - 30 minutes

Total time - 45 minutes 

Yields - Approx. 10 slices. 


2 cups spelt flour 

2 tsp baking powder 

1 tsp baking soda 

1 cup grated carrot 

1 medium sized ripe banana 

2 flax eggs (3 tbsp flax meal mixed with 6 tbsp water)

1 cup coconut sugar 

2 tsp cinnamon

1/4 tsp ginger 

Pinch nutmeg 

Pinch ground clove 

1 tsp vanilla bean paste 

1/2 cup vegetable oil (preferably unflavoured, and not coconut oil)

1/2 cup plant based milk 

1/2 cup chopped walnuts (optional) 


Pre-heat the oven to 180 degrees C (350F).

Sieve all the dry ingredients into a large bowl and mix together (flour, BP, BS, sugar + spices). 

Make the flax egg and leave to set whilst you prepare the rest.

Smash the banana in a separate bowl. Add in the oil, milk and vanilla and whisk to combine. Add the wet ingredients into the dry ingredients gradually stirring as you go. Fold in the flax egg and then the grated carrot and walnuts. Last minuted stir in the apple cider vinegar - this works with the baking soda to make it extra fluffy.

Pour into your loaf pan, I used a 24.5 x 14.5 x 7cm H.

Bake in the over for 25-30 minutes. Poke a clean knife in the middle, if it comes out clean then you know its ready.

Leave to cool completely before adding on the icing, then top with some chopped walnuts.

Store in the fridge in an airtight container.

For the Cashew Lemon icing;

1/2 cup cashews (soaked for 2 hours or overnight) 

1/2 cup coconut cream

1 tsp lemon juice

1/2 tsp lemon zest

1 tsp vanilla bean paste

1/4 cup maple syrup


Simply place all ingredients into a hight speed blender, and blitz on high until smooth.

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