Whole-Grain Carrot Cake Loaf with Lemon Glaze
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A carrot cake loaf that’s wholesome enough to enjoy for breakfast?! Yes please! Spiced with cinnamon, vanilla, and ginger, this beauty will fill your house with a delicious scent as it bakes. The loaf is naturally sweetened with maple syrup, and a lemon-cashew-coconut glaze gives the whole thing a fresh, zingy kick.
Yield
10 slices, plus 1/2 cup + 2 tbsp (155 mL) glaze
Prep Time
20 Minutes
Cook time
45 Minutes
Total Time
1 Hour, 5 Minutes
Ingredients:
For the loaf:
- 1 1/2 cups (185 g) finely grated peeled carrot*
- 1 tablespoon (7 g) ground flax seed
- 1/2 cup plus 1 tablespoon (140 mL) pure maple syrup
- 3/4 cup (185 mL) almond milk or other plant milk
- 1/3 cup (80 mL) grapeseed oil or melted coconut oil**
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon apple cider vinegar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 cups (230 g) whole-grain spelt flour***
- 1 cup (100 g) walnuts, chopped
For the glaze:
- 1/4 cup (60 mL) raw cashew butter
- 1/4 cup (60 mL) full-fat coconut cream, at room temperature****
- 2 tablespoons (30 mL) pure maple syrup, at room temperature
- 1 tablespoon (15 mL) fresh lemon zest, or to taste
- Dash fine sea salt
Directions:
- Preheat the oven to 350°F (180°C) and line a lightly oiled 8x4-inch loaf pan with parchment paper.
- In a large bowl, mix the grated carrot, ground flax, maple syrup, almond milk, oil, vanilla, and vinegar until thoroughly combined.
- In that same bowl, one-by-one, stir in the dry ingredients: cinnamon, ginger, baking powder, baking soda, salt, flour, and half of the chopped walnuts. Mix until just combined.
- Pour the batter into the prepared loaf pan and smooth evenly with a spoon. Sprinkle the remaining walnuts on top of the loaf and press them gently into the surface.
- Bake for 40 to 50 minutes (I bake for 45 minutes) until the loaf springs back slowly when touched and a toothpick inserted into the middle comes out clean.
- Meanwhile, prepare the glaze. Combine the cashew butter, coconut cream, maple syrup, lemon zest, and salt in a blender or food processor. Blend or process until smooth. If it's too thick you can thin it with a bit of almond milk.
- After baking, place the loaf on a rack to finish cooling. The loaf is delicate so I don't suggest slicing until completely cooled.
- Once cool, slice the loaf, drizzling the lemon glaze on individual portions just before serving.
* Please use the finest grate hole on the grater box.
** You can use any light-tasting oil you prefer. I’ve used light olive oil with success as well. If you use melted coconut oil, be sure that the rest of your wet ingredients are at room temperature to avoid seizing the oil.
*** I expect all-purpose spelt flour will work just fine here too. Whole wheat pastry flour or sifted whole wheat flour should also work fine, but they may require extra baking time.
**** Please use the thick, full-fat white cream found at the top of the can.
Make it nut-free: Omit the walnuts to make this loaf nut-free. For a super-fast, nut-free lemon glaze you can whisk 1/2 cup powdered icing sugar with 1 tablespoon fresh lemon juice (or more to taste).