Ingredients

The following ingredients have 10 Servings
  • 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)
  • 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

Instruction

  • 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.