Carrot Cake Loaf w/Cream Cheese Icing

Carrot Cake Loaf w/Cream Cheese Icing | VG | GF | RSF

Ingredients

Loaf ~

• 1 cup grated carrots

• 1/2 cup chopped walnuts

• 1/4 cup shredded coconut (optional)

• 1/4 cup maple syrup

• 3/4 cup coconut sugar

• 2 flax eggs

• 3 tablespoons avocado oil

• 1 cup unsweetened plant milk

• 1 tablespoon apple cider vinegar

• 1 teaspoon vanilla extract

• 1 1/4 cup GF flour blend

• 1/2 cup almond flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 2 teaspoons pumpkin pie spice

• 1/2 teaspoon cinnamon (optional)

• 1/4 teaspoon ginger powder (optional)

Icing ~

• 3 tablespoons unsweetened plant milk

• 3 tablespoons cashew butter

• Juice from 1/2 small lemon

• 2 tablespoons maple syrup

• pinch of salt

Instructions

1. Pre heat oven to 375 and line a loaf pan with parchment paper.

2. Prepare your flax eggs by combing 2 tablespoons of ground flax with 6 tablespoons of water and set aside for at least 5 minutes.

3. Shred the carrots using either a food processor or grater and set aside.

4. In a large bowl, mix together the dry ingredients ~ GF flour, almond flour, baking soda, baking powder, salt, and spices.

5. In a separate bowl, mix together your wet ingredients ~ flax eggs, maple syrup, coconut sugar, vanilla, plant milk, oil, apple cider vinegar, carrots, and coconut.

6. Add the wet ingredients to the dry and combine. Fold in the chopped walnuts. Pour the mixture into the loaf pan and bake at 375 for 55-60 minutes. Check the middle after baking to ensure the loaf is cooked all the way through.

7. While the carrot cake is baking, make your icing. Combine plant milk, cashew butter, maple syrup, lemon juice, and salt. Set in the fridge or freezer to thicken.

8. Once the loaf is done baking, set on a cooling rack and let cool completely before adding the icing. Decorate with extra carrots, walnuts, and pumpkin pie spice (optional). Store leftovers in an airtight container in the fridge. Enjoy!