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Whole-Grain Carrot Cake Loaf with Lemon Glaze

Angela Liddon
  • 65 minutes
  • Serves 8 to 10

INGREDIENTS

1 1/2 cups

Carrot

1 tsp

Ginger, ground

1 tbsp

Lemon, fresh zest, or to taste

1/4 cup

Coconut cream, full-fat

11/16 cup

Maple syrup, pure

2 tsp

Baking powder

1/2 tsp

Baking soda

2 tsp

Cinnamon, ground

1/2 tsp

Sea salt, fine

1 dash

Sea salt, fine

1 1/2 cups

Spelt flour, whole-grain

1 1/2 tsp

Vanilla extract, pure

1 tsp

Apple cider vinegar

1/3 cup

Grapeseed oil or melted coconut oil

1 tbsp

Flax seed, ground

1 cup

Walnuts

3/4 cup

Almond milk or other plant milk

1/4 cup

Cashew butter, raw