Vegan Carrot Cake Loaf
- 1 1/2 cups grated carrot
- 1 Tbsp flax seeds
- 1/2 cup agave
- 3/4 cup almond milk
- 1/3 cup applesauce
- 2 tsp vanilla
- 1 tsp lemon juice
- 1 1/2 cups whole wheat flour
- 2 tsp cinnamon
- 1/2 tsp ginger
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup raisins/craisins
- 1/2 cup walnuts/pecans
- Preheat oven to 350F and grease a bread pan.
- In a medium bowl, mix together the grated carrot, flax, agave, almond milk, applesauce, vanilla, and lemon juice.
- In another large sized bowl, whisk together the flour, cinnamon, ginger, baking powder & soda, and salt. Pour the wet ingredients over the dry ingredients and stir until just combined. Fold in the raisins/craisins and walnuts/pecans.
- 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.
carrot, flax seeds, agave, almond milk, applesauce, vanilla, lemon juice, whole wheat flour, cinnamon, ginger, baking powder, baking soda, salt, raisins, walnuts
Taken from www.epicurious.com/recipes/member/views/vegan-carrot-cake-loaf-51313791 (may not work)