Carrot Cake Loaf
Ingredients
For the loaf
1/2 cup Olive Oil
1 cup Brown Sugar
2 large Eggs
1/3 cup Coconut Yoghurt
1 tsp Vanilla Extract
1 1/2 cups Scoopwholefoods GF Flour
1/4 cup Blanched Almond Meal
1 1/2 tsp Ground Cinnamon
1 tsp Baking Soda
1 tsp gf Baking Powder
1/2 tsp Salt
2 cups grated Carrots
For the frosting
500g Cream Cheese or Vegan Cream Cheese
2 tbsp Maple Syrup
1/2 tsp Vanilla Paste
Walnuts or Pecans to garnish
Instructions
- Preheat oven to 175C and grease and line a loaf tin.
- In a large bowl, add the olive oil, brown sugar, eggs, yoghurt and vanilla.
- Whisk until smooth. In a separate bowl, combine the flour, cinnamon, baking soda, baking powder, and salt.
- Mix until well combined. Gently mix the dry ingredients with the wet ingredients.
- Add the carrots and fold in. Pour into the loaf tin and add to the oven.
- Check the loaf after 35 minutes, and every 5 mins after until skewer comes out reasonably clean.
- Leave for 10 mins before transferring to a cooling rack. To make the frosting simply whip the cream cheese and vanilla until smooth.
- Then add the maple syrup and mix to combine only. Wait for the loaf to cool before adding the frosting.