Vegan Carrot Cake Loaf
Ingredients
Dry
- 125g (1 cup) whole wheat flour
- 60g (1/2 cup) spelt flour / all purpose flour
- 20g hazelnut meal
- 20g almond meal
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp pink salt
- 1 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
Wet
- 60ml (1/4 cup) vegetable oil (I use grape seed oil)
- 60g (1/2 cup + 1 tbsp) light brown sugar
- 60g (1/2 cup + 1 tbsp) coconut or unrefined brown sugar, finely ground
- 120ml (1/2 cup) almond milk
- 30ml fresh orange juice
- 1 tsp pure vanilla bean paste
- 100g (2 medium) carrots
- Peel of 1 organic orange
Toppings
- pistachios and rose petals
Preparation
Preheat the oven to 180C / 350F. Grease and line one 22 cm loaf cake pan.
Peel and grate the carrots and set aside.
In a medium bowl, sift together the dry ingredients.
In a large bowl whisk the oil, sugar and vanilla for a few minutes until the sugar starts to dissolve, then stir in the almond milk and orange juice.
Sift in the dry ingredients and stir to combine.
Stir in the hazelnut flour and grated carrot, fold to combine.
Pour the batter into the baking pan and bake in the oven for 45 minutes or until a toothpick inserted near the center comes out clean.
Allow to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
To make the frosting, combine fresh blood orange juice with almond milk and powdered sugar.
