Preheat the oven to 190°C/Gas 5.
Liberally grease a baking dish, about 20cm square.
Put the cornmeal, baking powder and salt into a large bowl and mix together.
Combine the eggs, almond milk and oil thoroughly, then beat this liquid into the cornmeal to form a fairly loose batter.
Stir in the grated carrots.
Pour the batter into the prepared dish and give it a little shake to spread it out evenly.
Bake for about 35 minutes until risen and lightly coloured.
Leave to cool slightly before slicing into squares. Eat warm or leave to cool completely.
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