Vegan Carrot Cake Loaf
Vegan Carrot Cake Loaf combines the sweet, nutty, and spicy elements of classic carrot cake into a whole-grain, nutritious loaf.
- Prep time
- 30 min
- Cook time
- 1 hr 15 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup rolled oats
- ¾ cup So Delicious Unsweetened Coconutmilk Beverage
- 1 Tbsp. flaxseed meal
- 3 Tbsp. pure maple syrup
- 3 Tbsp. melted coconut oil
- 2 tsp. vanilla extract
- ½ cup coconut palm sugar
- 1 cup loosely packed grated carrot
- 4 oz. whole wheat pastry flour (about 1 cup)
- 1 Tbsp. baking powder
- 2 tsp. ground cinnamon
- 2 tsp. ground ginger
- ¾ tsp. kosher salt
- ¾ cup chopped walnuts (divided)
Instructions
- 1
Preheat oven to 350°F and line a loaf pan with lightly greased parchment paper.
- 2
Combine oats and coconutmilk beverage in a large bowl; let sit 20 minutes
- 3
Meanwhile, combine flaxseed meal with 2 Tbsp water; let sit 5 minutes.
- 4
Pour flaxseed mixture into bowl with soaked oats. Stir in maple syrup, coconut oil, vanilla, and coconut sugar; whisk to combine. Fold in grated carrots.
- 5
In a separate bowl, combine flour, baking powder, cinnamon, ginger, and salt; stir with a whisk.
- 6
Combine flour mixture and carrot mixture; stir until just combined (do not overmix). Fold in ½ cup of the chopped walnuts.
- 7
Pour batter into prepared loaf pan and scatter remaining ¼ cup chopped walnuts on top. Bake until loaf is golden brown and firm, and a toothpick or knife comes out mostly clean, about 1 hour 15 mins.
- 8
Let rest for 10 minutes in pan; remove from pan and let cool completely on a wire rack.
- 9
Store leftovers covered at room temperature for up to 4 days, or slice and freeze for up to 1 month. Reheat in the microwave or toaster oven until tender and warmed through.