Carrot Cake Loaf

I aimed to craft a Carrot Cake so irresistible that with just one bite, you’d declare, “This is the best carrot cake I’ve ever tasted!”. And thus, this recipe was born.

Preparation time 10 min
Cooking time 50 min
This recipe keeps for 3 days

Ingredients (10 servings)

Dry Ingredients

• 2,5 cup Oat flour
• 1 cup Almonds flour
• 1 cup Coconut sugar
• 1 cup, chopped Walnuts
• 3 tsp Baking powder
• 1 tsp Baking soda
• 3 tsp Cinnamon, ground
• 1 dash Salt

Wet Ingredients

• 300 g Carrots, raw (grated)
• 150 g Apples, raw, golden (any type, grated)
• 1/4 cup Oat milk (any milk)
• 1 tbsp Apple cider vinegar

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Instructions

1. Preheat the Oven and Prepare the Loaf Pan
   Preheat the oven to 180C (360F) and prepare a loaf pan (24x11cm / 9.5x4.5 inch) by lining it with parchment paper or greasing it lightly with oil.
2. Combine All Dry Ingredients
   In a large mixing bowl, combine all dry ingredients: oat flour, almond flour, coconut sugar, chopped walnuts, baking soda, baking powder, cinnamon and a pinch of salt.
3. Incorporate All Wet Ingredients
   Next, add the grated carrots, grated apple, milk, and apple cider vinegar. Stir well to combine.
4. Bake Until Golden and Crackly
   Pour the batter into the prepared loaf pan. Bake for approximately 50-55 minutes, or until the top is slightly crackly and turns a rich golden color. To test for doneness, insert a toothpick or knife into the center. It should come out clean or with very few crumbs. If needed, return the loaf to the oven for a few more minutes.
   Note: If you have some crumbs on the toothpick, this is fine, but you don’t want wet batter.
5. Let the loaf cool for 5 minutes in the pan. Then, transfer it onto the cooling rack. For the best texture, allow the loaf to cool completely.
6. Store for Up to 2-3 Days
   Store leftovers covered at room temperature for up to 2-3 days.

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Nutrition

One serving contains 347 calories, 8 grams of protein, 15 grams of fat, and 48 grams of carbohydrates.

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