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carrot cake loaf

Prep Time15 mins
Cook Time45 mins
Total Time7 hrs
Servings: 8 pieces

Ingredients

Coconut Cream Frosting

  • 1/2 cup coconut cream (the cream from a 14 oz can of full-fat coconut milk)
  • 1/2 cup cashews (soaked in hot water for 30 minutes)
  • 1 tsp vanilla
  • 1 tbsp maple syrup

wet ingredients

  • 1 flax egg (see instructions)
  • 2 over ripe bananas (mashed- roughly 1 cup)
  • 2 tbsp coconut oil (melted)
  • 1 tsp vanilla
  • 2 tbsp almond milk

dry ingredients

  • 1 cup almond flour
  • 1 cup oat flour
  • 1/2 cup coconut sugar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp all spice
  • 1/4 tsp nutmeg
  • 1/4 tsp sea salt
  • 1 cup grated carrots
  • 1/3 cup pecans (chopped)

Instructions

  • Start with the coconut cream frosting as it needs to sit in the fridge for 6 hours to set. I use the Thai Kitchen brand and always have really good success with that coconut milk. Make sure your can of coconut milk has been sitting on your shelf for a few days or in the fridge so that the water and the cream are able to separate in the can. Open the can and scoop out the hard cream- it should measure roughly 1/2 cup. Put the leftover cream (if any) and the coconut water in a container and use it later (like in your smoothies!)
  • ***Make sure your cashews have been soaking for roughly 30 minutes in boiling water so that they become soft. Drain the water from the cashews and add them to a food processor or high-speed blender. Blend until there are no more cashew chunks, it should be smooth.
  • Mix the cashew mixture and coconut cream in a saucepan over low heat on the stove. Then remove and place in a sealed container in the fridge to harden slightly for 6 hours or overnight. When the correct time has passed, add the coconut and cashew mixture to a bowl and use a hand mixer or Kitchen Aid mixer to combine. Add in the vanilla and maple syrup. The frosting won't form peaks but should thicken a bit.
  • Once the frosting is down begin with the carrot cake loaf batter. Preheat oven to 350°F. Prepare your flax egg (add 1 tablespoon of flax meal with 3 tablespoons of water- let sit for 5- 10 minutes, until a yolky consistency has formed).
  • Combine all the dry ingredients in one bowl, and all the wet ingredients in another. Leave out the pecans and carrots until the end.  Add the wet ingredients to the dry ingredients and thoroughly mix. Then fold in the pecans and shredded carrot.
  • Line a loaf pan with parchment paper. Pour the batter into the loaf pan and bake for 40-45 minutes. Mine was perfect at 44 minutes. Let cool in the pan for 5 minutes. Then remove the loaf from the pan by lifting the parchment paper. Let the loaf cool for 5-10 minutes on a cooling rack.
  • Top with the coconut- cashew cream frosting. I would suggest if not eating the loaf all at once, to store the coconut cream and not put it all on the loaf at once. Add the coconut cream as you eat the loaf. If the coconut cream is on the loaf- store in the refrigerator.