Easy to Make Cinnamon Spiced Carrot Cake Loaf
Ingredients
- 2 1/4 gluten free flour. Home made 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 you could use a ready made gluten flour. For non gluten option use all purpose flour
- ?️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 Agave or date syrup
- ?️1 tsp sea salt
- 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 Fahrenheit and grease 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
Mix the dry ingredients into the bowl with 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 cake cool completely before frosting
To make frosting
Combine all frosting ingredients into a high speed blender. Blend until very smooth for 1 to 2 minutes or more, scraping down the sides occasionally. You can add an extra tbsp of almond milk if necessary to get your blade moving
Chill for at least 30 minutes before spreading
Store frosted cake in fridge