Carrot Cake Loaf (Vegan)

Ingredients

Dry ingredients

- 2 ½ cups (315g) all-purpose plain flour, spooned and leveled (note 1)

- ½ cup (100g) granulated sugar, or use more brown sugar

- ½ cup (95g) packed brown sugar, or use more granulated sugar

- 3 teaspoons baking powder

- 2 ½ teaspoons ground cinnamon

- ¾ teaspoon ground nutmeg

- ½ teaspoon ground ginger, or fresh ginger if it's all you have

- ½ teaspoon salt, or to taste

Wet ingredients

- 2 cups (200g) coarsely grated carrots, (around 1-2 large carrots)

- 1 cup (250g) dairy-free milk

- ½ cup (120g) neutral flavored oil, or a light olive oil, or coconut oil

- ¾ cup (90g) chopped walnuts, or pecans, optional

- 1 tablespoon apple cider vinegar, regular vinegar or lemon juice, optional

- 1 teaspoon vanilla extract

Instructions 

Preheat oven to 180 Degrees Celsius. Mix wet ingredients. Add dry ingredients and mix. If batter is too thick, add small amount of milk. Pour into a lined load tin. Bake for 60 to 65 minutes. Add vegan cream cheese to top.

Adapted from RainbowNourishments.com

Ingredients For the Vegan Cream Cheese:

- 1 ½ cups Raw Cashews (225g) soaked in hot water for 1 hour

- 2 Tbsp Lemon Juice

- ½ cup Coconut Cream (120ml) Canned, Full Fat, Unsweetened

- 1 tsp Salt

- ¼ tsp Apple cider vinegar 

Instructions 

Add ingredients to Nutribullet and blend. Add more coconut cream if it's too thick. 

Adapted from LovingItVegan.com