Oh She Glows Whole-Grain Vegan Carrot Cake Loaf with Lemon Glaze

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 330.1
  • Total Fat: 12.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 307.6 mg
  • Total Carbs: 50.5 g
  • Dietary Fiber: 4.9 g
  • Protein: 4.7 g

View full nutritional breakdown of Oh She Glows Whole-Grain Vegan Carrot Cake Loaf with Lemon Glaze calories by ingredient
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Number of Servings: 8

Ingredients

    Carrots, raw, 1.5 cup, grated
    Flax Seed Meal (ground flax), 1 tbsp
    Maple Syrup, .5 cup
    Almond Breeze Almond Milk, Unsweetened Vanilla, 3/4 cup
    Canola Oil, .33 cup
    Vanilla Extract, 1.5 tsp
    Cider Vinegar, 1/2 tsp
    Spelt Flour, 1.5 cup
    Cinnamon, ground, 2 tsp
    Ginger, ground, .5 tsp
    Baking Powder, 2 tsp
    Baking Soda, .5 tsp
    Salt, .25 tsp
    Raisins, .5 cup
    Black Walnuts, .25 cup, chopped
    Powdered Sugar, .5 cup, unsifted
    Lemon Juice, 1 tbsp

Directions

1. Preheat oven to 350F and line a small loaf pan (20cm x11cm x 6cm) with parchment. Lightly grease the parchment and sides of pan with oil and set aside. Note that the original recipe used an 8x8 square pan so that would also work.

2. In a medium bowl, mix together the grated carrot, ground flax, pure maple syrup, almond milk, oil, vanilla, vinegar, and lemon zest. Set aside for at least two minutes while you gather the dry ingredients.

3. In another large sized bowl, whisk together the spelt flour, cinnamon, ginger, baking powder & soda, and salt. Pour the wet ingredients over the dry ingredients and stir until just combined (a few dry spots may remain). Fold in the raisins and chopped walnuts. Be careful not to overmix as spelt is a very delicate flour.

4. Pour into prepared pan and bake at 350F for 45 minutes or until a toothpick comes out clean. Cool for 10 minutes in the pan, and then transfer the loaf to a wire rack to cool completely. Drizzle on lemon glaze just before serving. Serves eight 1 slices. May be frozen.

Serving Size: 8 1-inch slices

Number of Servings: 8

Recipe submitted by SparkPeople user ITREASUREIT.

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