Cooked - Moist Carrot Loaf Cake

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Moist Carrot Loaf Cake

12.0

2 medium carrots (200 grams, shredded)

2 ¾ oz olive oil (80 ml plus extra to oil the loaf)

3.5 oz brown sugar (100 grams, or coconut sugar)

3.5 oz gluten-free flour (135 grams (or our gluten-free flour mix))

3 ½ teaspoons baking powder (16 grams)

½ teaspoon cinnamon

½ cup soy milk (or other plant-milk)

½ teaspoon ground vanilla (1 gram, or a teaspoon of vanilla extract)

1 tablespoon lemon juice (or apple cider vinegar)

3 tablespoons flax meal (or chia seeds, or an egg replacer like Bob Mill's)

3 tablespoons water

1.7 oz walnuts (50 grams, crushed)

Vegan buttercream frosting

Pre-Heat oven to 355 ºF (180 ºC). Use fan mode.
Prepare your ingredients. Add the soy milk, lemon juice, flax meal, and water to a large mixing bowl and wait 10 minutes. Shred the carrots while the mix curdles.
Mix. In the same bowl, add the oil, brown sugar, gluten-free flour, baking powder, cinnamon, vanilla, shredded carrots, and a pinch of salt, and combine well. Add the coarsely crushed walnuts if used.
Bake in a lined 9.5 x 5-inch (24 x 13 cm) bread greased loaf pan for 40 minutes or until a toothpick comes out clean.
Cool down. Allow the carrot cake loaf to cool down before slicing, or add the optional frosting.

Course🍰Dessert

Diets🌱Vegan🌾Gluten-free...

Category🎂Cake

CuisineBaked Goods

Occasions🎉Celebration📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 1h

Created 76 weeks ago

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