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

1. Preheat oven to 350F and grease a bread pan.
2. In a medium bowl, mix together the grated carrot, flax, agave, almond milk, applesauce, vanilla, and lemon juice.
3. 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.
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.

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)