Carrot Cake Loaf
Happy Spring! If you’re on the hunt for a healthified carrot cake that can serve as both a breakfast bread or spring inspired dessert, this is for you! It’s moist and full of flavor, sweetened with applesauce and dried fruit, and really quite delicious. It got the stamp of approval from my family this weekend so I knew it was meant to be shared. I hope you enjoy as much as we did :)
gluten free, dairy free, soy free, refined sugar free, added sugar free
Yield: 8-10 slices
Ingredients
½ cup + 2 T unsweetened applesauce
2 eggs
¾ cup unsweetened almond milk (any unsweet nut milk work work)
2 tsp vanilla extract
1 ½ cups very loosely packed, grated carrots (~ 2 large)
1 ¾ cup rolled oats
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
¼ dried ginger
Optional: 1/2 cup unsweetened raisins (or chopped prunes or dates) and 1/2 cup chopped walnuts
Icing:
2 T coconut butter
1 tsp coconut oil
Directions
Preheat oven to 350 F
In a large mixing bowl, whisk eggs, vanilla extract, applesauce, and milk; set aside
in a blender, blend oats with baking soda, baking powder, and spices until oats are blended into oat flour consistency
Add the dry mixture to the wet and stir. When fully mixed, stir in carrots
Next, fold in dried fruit (if using) and walnuts
Line a loaf pan with parchment paper, or grease, and pour mix into pan
Bake for ~40 minutes, or until a toothpick comes out clean from the center
Let the loaf cool at room temperature
In a small microwavable bowl, melt coconut butter with coconut oil in 25 second increments, stirring in between. Careful not to burn coconut butter
When loaf is cool, pour coconut butter icing over loaf and let cool a few minutes before slicing
Enjoy! extras are best stored in the fridge for a few days
