Vegan Carrot Cake Loaf
27
- Prep Time15 mins
- Total Time1 hr
- Makes8 servings
(Photography by Erik Putz. Food styling by Eshun Mott. Prop styling by Emily Howes. Art direction by Aimee Nishitoba)
Perfectly spiced and easy to make.
Cake
1 1/2 tbsp ground flax meal
1 1/2 cups all-purpose flour, (180 g)
1 1/2 tsp baking powder
1 tsp cinnamon
3/4 tsp baking powder
1/4 tsp salt
3/4 cup packed brown sugar, (144 g)
3/4 cup grated carrot, (75 g)
1/2 cup canola oil
2 tsp vanilla
1/2 100-g pkg chopped pecans, or walnuts, toasted, plus more for garnish
crumbled carrot chips, such as Harbite, for garnish (optional)
Icing
2/3 cup refined coconut oil
1 cup icing sugar
1/2 tsp vanilla
1/8 tsp salt
Instructions
Cake: Position rack in centre of oven and preheat to 350F. Line an 8 x 4-in. loaf pan with parchment, leaving overhang.
Stir flax with ½ cup water in a large bowl. Set aside 5 min.
Stir flour with baking powder, cinnamon, baking soda and salt in a large bowl.
Stir brown sugar, carrot, oil, and vanilla into flax mixture. Stir in flour mixture until just combined. Stir in pecans. Scrape into prepared pan.
Bake until a cake tester inserted in centre of loaf comes out clean, 40 to 45 min. Transfer pan to a rack and cool completely.
Icing: Beat all ingredients in a medium bowl, using an electric mixer on medium, until fluffy. Spread over loaf. Top with more chopped pecans and crumbled carrot chips, if desired.
Nutrition (per serving)
Calories 550, Protein 3g, Carbohydrates 53g, Fat 37g, Fibre 2g, Sodium 330mg.