Oh Carrot Cake how we adore you. We all have memories of grandma's house and fresh cake out of the oven, packed with butter and sugar. Well we have brought you a loaf with all the memories but none of the guilt. This Carrot Cake Loaf is totally gluten free, dairy free and grain free.
You can also make this recipe as a cake if you prefer. However, we made a loaf because we felt it slightly more socially acceptable to have three slices at once of Carrot Cake Bread than it was to have three slices of Carrot Cake.... purely semantics, but we're rolling with it. To top it off, our 'cream cheese' frosting will have you wishing there was extras to lick straight off a spoon. Tangy, sweet, creamy and the perfect match for the loaf.
Things You Need
For the Loaf
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2 cups grated carrot (loosely packed)
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1/2 cup walnuts or pumpkin seeds
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1 tsp cinnamon
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1/4 cup collagen (optional)
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1/4 cup raw honey
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1 tsp cream of tartar
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1 packet Primal Bread Mix
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6 eggs
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1 Tbsp apple cider vinegar (or lemon juice)
For the Frosting
- 1 cup raw cashews, soaked in water for 4-8 hrs
- 2 Tbsp lemon juice
- 1 tsp vanilla
- 1-2 tsp honey depending on your palate
- 1/4 cup water
Preheat oven to 180C.
Add bread mix, carrot, nuts, cinnamon, collagen and cream of tartar to a large bowl and mix well to combine.
Whisk together the eggs, honey and apple cider vinegar until light and fluffy then add to the dry ingredients and mix well.
Pour into a baking paper lined bread tin and bake for 30-40 mins until a skewer inserted in the middle comes out clean.
Allow to rest for 10 minutes out of the oven before removing from loaf tin to a wire rack to cool.
For the frosting, add all ingredients to a food processor or high speed blender and blend until smooth. Taste and adjust as necessary then spread over your carrot cake loaf anyway you please!