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+ servings
Condensed Milk Carrot loaf

Condensed Milk Carrot Loaf

PREP TIME: 10 minutes
Baking time 35 minutes
TOTAL TIME: 45 minutes
5 from 5 votes


  • 1 can / 397g sweetened condensed milk
  • ½ cup / 125ml buttermilk SEE NOTE 1 for substitution
  • ¼ cup / 60ml oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon vinegar
  • 2 cups / 240g all purpose / cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon powder
  • 1 ½ cup / 75g grated carrot
  • ½ cup mixed seeds, nuts and cranberries or raisins ( optional)


  • Grease and line a 9 x 5 x 3-inch loaf pan / 23 x 13 x 6 cm with parchment / baking paper. Leave the paper to hang over the sides. This will make it easier to remove the loaf once it has baked.
  • In a large bowl, combine the buttermilk, oil, vanilla extract, vinegar and condensed milk.
  • In another bowl, Sift the flour, baking powder, baking soda ( bicarbonate of soda ) powdered cinnamon.
  • Fold the flour mixture into the buttermilk mixture just until combined.
  • Add in the grated carrot.
  • At this step, go ahead and add in any, nuts, seeds, raisins or cranberries you prefer. SEE NOTE 2
  • Mix until just combined, but avoid overmixing. SEE NOTE 3
  • Transfer the batter to a greased and lined loaf tin.
  • Bake in a preheated oven of 350°F / 180°C for 35 to 40 minutes or until a skewer inserted comes out clean.
  • Remove from the oven and leave the loaf in the pan for 10 minutes before removing and transferring to a wire rack.


1. If you do not have buttermilk, then just substitute it by adding 1 tablespoon ( 15 ml) lemon juice or vinegar to ½ cup (125ml) milk.
2.Top and fill with an assortment of seeds, like sunflower, pumpkin and linseed before baking, and serve with a spread of butter for breakfast. It really does make the most amazing breakfast.
3.Avoid overmixing the batter, as overmixing will create a chewy dry texture when baked.
Have you tried this recipe?I'd love to hear how it turned out, tag me on @gardeningfoodie