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SUPER MOIST VEGAN CARROT CAKE LOAF | GLUTEN-FREE, GRAIN-FREE

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Carrot cake is the quintessential dessert for Easter.  After all, isn’t the Easter Bunny’s diet made up primarily of carrots?!


Well, this year the Easter Bunny is in for quite the treat… He/She (does anyone know for sure if the Easter Bunny is a girl or a boy?!) will be getting a big ole’ slice of this super moist vegan carrot cake loaf.

Flax seed eggs?!  Is this a foreign concept to a few of you out there?  It definitely was for me up until about a week ago.

When making vegan breads, cakes and cookies you will oftentimes find that regular eggs are substituted for flax seed eggs.

The recipe for flax seed eggs is quite simple.  For every egg you want to substitute in a recipe simply replace it with 1 tablespoon of ground flax seed and 3 tablespoons of water.  Whisk to combine and then refrigerate for AT LEAST 20 minutes.


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.
Recipe 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.

thanks done share recipes to : https://www.evolvingtable.com/super-moist-vegan-carrot-cake-loaf/
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