Super Moist Vegan Carrot Cake Loaf
Super Moist Vegan Carrot Cake Loaf is topped with a vegan maple "cream cheese" frosting for the perfect Easter or Spring breakfast, snack or dessert. This vegan carrot cake bread is also gluten free, grain free, dairy-free and refined sugar-free!
Servings: 10 servings
Ingredients
- 4 flax eggs*
- ½ c maple syrup pure
- ⅓ c coconut oil melted
- 1 ½ tsp vanilla extract
- 1 Tbsp apple cider vinegar
- ½ c coconut flour
- ¾ c almond flour
- ½ tsp baking soda
- ¾ tsp baking powder
- ¾ tsp cinnamon
- ¼ tsp salt
- ¾ c carrots finely shredded
- ⅓ c coconut finely shredded
- ½ c raisins pecan or walnut pieces
Vegan Maple "Cream Cheese" Frosting:
- ½ c cashews raw, soaked in hot water for 1 hour
- 3 Tbsp maple syrup pure
- ½ tsp vanilla extract
- 2 tsp coconut oil melted
- Pinch of salt
Instructions
- Preheat oven to 350 degrees.
- In a large bowl combine flax eggs, maple syrup, coconut oil, vanilla extract and vinegar. Mix to combine.
- In a separate medium-sized bowl combine coconut flour, almond flour, baking soda, baking powder, cinnamon and salt. Toss to combine.
- Gradually add dry ingredients to the large bowl of liquid ingredients and stir by hand until just combined. It is OK if there are a few small lumps.
- Lastly, add in carrots, coconut flakes and nuts or raisins. Stir until ingredients are evenly incorporated.
- Line a loaf pan (8.5” x 4.5”) with parchment paper and spritz with non-stick cooking spray. Spread batter evenly in the pan.
- Bake in preheated oven for 50-60 minutes, or until top turns a golden brown and a toothpick comes out clean.
- Let carrot cake loaf sit at room temperature and cool completely before frosting.
- While carrot cake loaf is baking, place all Vegan Maple "Cream Cheese" Frosting ingredients in the bowl of a small food processor.**
- Process until a smooth consistency is reached (4-6 minutes) and scrape down the sides of the processor every 30-60 seconds.
- Set frosting aside until carrot cake loaf is ready to be frosted.
Notes
*Mix 4 Tbsp ground flax seeds and ¾ c water together and let sit in the refrigerator for at least 30 minutes before using.
**I used a 3-cup Mini-Prep food processor. You can also use a larger food processor, but you will need to scrape the sides more frequently than stated above.
Nutrition
Calories: 297kcal | Carbohydrates: 30g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Sodium: 147mg | Potassium: 262mg | Fiber: 5g | Sugar: 15g | Vitamin A: 1605IU | Vitamin C: 1.1mg | Calcium: 78mg | Iron: 1.4mg
