Easy Cinnamon Spiced Carrot Cake Loaf
Ingredients
- 2 1/4 cups gluten free flour (homemade mix: 1 part brown sweet rice flour, 1 part brown rice flour, 1 part potato starch, 1 part tapioca starch, and 1/2 tsp Xanthan gum, or use ready-made gluten-free flour, or all-purpose flour for non-gluten option)
- 2 cups grated carrots
- 3/4 to 1 cup applesauce
- 1/2 cup walnuts (optional)
- 3 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp vanilla
- 1 cup oat milk or almond milk
- 3 tsp baking powder
- 1 tsp baking soda
- (optional) 1/4 cup Agave or date syrup
- 1 tsp sea salt
Frosting
- 1/2 cup raw macadamia nuts (soaked, drained and rinsed)
- 1/2 cup raw cashews (soaked, drained and rinsed)
- 1/4 cup almond milk
- 1/4 cup agave, maple or date syrup
- 1 tsp vanilla
- 2 tbsp plant based yogurt (coconut or plain soy, unsweetened)
- 2 tsp fresh lemon juice
- 1/4 tsp sea salt
Preparation
Preheat the oven to 350°F and grease a 9x13 baking pan.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, whisk together the applesauce, almond milk, vanilla, and syrup (if using).
Mix the dry ingredients into the wet ingredients.
Fold in the carrots and stir until just combined.
Bake for 30 to 40 minutes or until a toothpick inserted comes out clean. Let the cake cool completely before frosting.
Combine all frosting ingredients in a high-speed blender and blend until very smooth, about 1 to 2 minutes, scraping down the sides as needed. Add extra almond milk if necessary to get the blade moving.
Chill the frosting for at least 30 minutes before spreading.
Store the frosted cake in the fridge.
Tips
Grate your carrots finely.
Don't overmix the batter to avoid a dense cake.
Let the cake cool completely before frosting it.
