All recipes / Carrot Cake Loaf
Carrot Cake Loaf
This carrot cake loaf is a lovely afternoon tea accompaniment - full of warm flavours, light and fluffy, and super easy to make.  

220g wholemeal or white spelt flour
100g ground almonds
120g coconut sugar
200ml Califia Farms Vanilla Oat Drink
125g apple puree/sauce
30g solid coconut oil
1 medium sized carrot – peeled and grated using the smallest hole in the grater
50g raisins
50 walnuts – chopped into small pieces
2 tsp of all spice
1/2 tsp ground ginger
1/2 tsp cinnamon
1tsp bicarbonate of soda
1 tsp baking powder
A pinch of sea salt

For the glaze:
115g icing sugar
1 tsp ground cinnamon
1 tbsp melted coconut oil
1 tbsp Califia Farms Vanilla Oat Drink
Handful of chopped walnuts to sprinkle on top

Preheat the oven at 180 degrees Celsius
Line a loaf tin with some parchment paper
In a large bowl mix together the spelt flour, ground almonds, chopped walnuts coconut sugar, all spice, cinnamon, ginger, bicarbonate of soda, baking soda and salt
Melt the coconut oil in the microwave for about 1 minute
In a separate bowl mix together the melted coconut oil, Califia Oat Drink, grated carrot, apple puree and raisins
Pour the wet ingredients into the dry and gently mix until you don’t see anymore dry flour
Don’t overmix the batter as it will result in a denser consistency
Pour the mixture into the loaf tin and bake in the oven for 45 minutes until the top is golden brown
Let the loaf cool down in the tin for 10 minutes before transferring to a cooling rack to let it cool down completely, ideally 2-3 hours or overnight
To make the glaze, whisk everything together in a bowl until smooth
Drizzle the glaze on top of the loaf and sprinkle some chopped walnuts on top
Slice and enjoy!