This carrot cake loaf is inspired by my aunt’s carrot cupcake recipe. She would make it for our family Easter party. With spring coming up, I thought this would be the perfect recipe to turn a little bit healthier! It is super moist and filled with your daily fruit and vegetable servings ;) Free from refined sugar, grains and dairy, this is a great spring time snack or even breakfast! The frosting is a play on a cream cheese frosting made with coconut cream. When I whipped the coconut cream and coconut sugar together, it created a maple flavor that ended up working really well with the warm flavor of cinnamon in the cake. Hope you enjoy :)
Ingredients
Cake
1 cup shredded carrots
1/2 cup crushed pineapple, patted dry or drained
1/2 cup chopped dates
2 eggs
1 tsp vanilla extract
1 cup coconut sugar
1 cup almond flour
1/2 cup coconut flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 cup chopped walnuts (optional)
2/4 cup nut milk (i had macadamia milk on hand)
lemon zest from one lemon
Frosting
1 can coconut milk - only use cream (see how to make here)
2 tsp vanilla extract
juice from one lemon (start with half of lemon and add more to taste)
1/8 tsp salt
3/4 cup coconut sugar
1 tsp arrowroot starch
1/2 cup chopped walnuts (topping)
Directions
Cake
Preheat oven to 350ºF and line loaf pan with parchment paper
Mix sugar, flour, baking soda, salt and cinnamon
Make a well in the middle of the dry ingredients and add eggs, vanilla and milk
Mix to combine and then add fruit and nuts to batter
Pour into pan and bake for 30-35 mins. (this cake can be really moist depending on how wet the pineapple is so don’t be alarmed if it comes out softer)
Frosting
While cake is baking, cream together lemon juice, sugar, coconut cream, vanilla extract, salt and arrowroot with electric mixer until fluffy
Frost cake once cooled and top with additional chopped walnuts (optional)
