Is there a wholesome carrot cake loaf that you can actually enjoy for breakfast? Absolutely! Infused with cinnamon, vanilla, and ginger, this delightful treat will fill your home with an enticing aroma as it bakes. The loaf is sweetened naturally with maple syrup, and a zesty lemon-cashew-coconut glaze adds a refreshing twist.
During my childhood, I was constantly snapping pictures. Of everything I encountered. My passion began with a classic pink Polaroid camera, and I would save my pocket money to purchase new film.
When I received my first point-and-shoot digital camera, it became a constant companion. My family often playfully dubbed me ‘the little tourist’ due to my tendency to photograph EVERYTHING…each moment…every person…nothing escaped my lens!
I never anticipated that my passion for photography would evolve into a genuine hobby as an adult. Eric bought a Canon DSLR in 2007, and I felt so overwhelmed that it took me over two years to start using it for my blog photos! Eventually, he managed to persuade me (and show me) how much of a difference a professional camera (and lens) could make when paired with the right know-how.
So why the sudden focus on cameras? Well, after my carrot loaf photoshoot yesterday, I realized just how much I adore food photography. There’s nothing quite like viewing the shots on the camera screen and feeling thrilled by them.
Alright, I must admit, tasting a slice of this loaf also contributed to my excitement, and it was delicious!
I kept reminding myself, do not eat the slice, do not eat the slice…but then I thought ‘forget that’ and I indulged! I believe it adds more character to the photo anyway. 😉
If you’re unsure about having cake for breakfast, consider trying my Heavenly Carrot Cake Baked Oatmeal or my Oh Mega Carrot Cake Breakfast Cookies — they’re guaranteed to satisfy!
Below is the original recipe:
Whole-Grain Vegan Carrot Cake Loaf with Lemon Glaze
Adapted slightly from Sweet Freedom. The glaze is inspired by Blissfully Vegan.
Yield: 1 small loaf, eight 1-inch slices
Ingredients:
1.5 cups finely grated carrot, unpacked
1 tbsp ground flax seed
1/2 cup pure maple syrup
3/4 cup almond milk (or other non-dairy milk)
1/3 cup light extra virgin olive oil (or any preferred oil)
1.5 tsp pure vanilla extract
1/2 tsp apple cider vinegar
2 tsp freshly grated lemon zest
1.5 cups whole grain spelt flour
2 tsp ground cinnamon
1/2 tsp ground ginger
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1/2 cup raisins, soaked for 10 minutes & drained
1/4 cup walnuts, chopped
Lemon glaze: 1/2 cup icing sugar whisked with 1 tbsp fresh lemon juice (or to taste)
Directions:
Preheat your oven to 350F and line a small loaf pan (20cm x 11cm x 6cm) with parchment paper. Lightly grease the parchment and sides of the pan with oil and set aside. Note that the original recipe also works well in an 8”x8” square pan.
In a medium bowl, combine the grated carrot, ground flax, pure maple syrup, almond milk, oil, vanilla, vinegar, and lemon zest. Let it sit for at least two minutes while you prepare the dry ingredients.
In another large bowl, whisk together the spelt flour, cinnamon, ginger, baking powder & soda, and salt. Pour the wet ingredients onto the dry ingredients and mix until just combined (it’s alright if a few dry spots remain). Gently fold in the raisins and chopped walnuts, being cautious not to overmix as spelt is quite delicate.
Transfer the mixture into the prepared pan and bake at 350F for 45 minutes or until a toothpick inserted comes out clean. Allow it to cool in the pan for 10 minutes before transferring the loaf to a wire rack to cool completely. Drizzle the lemon glaze just before serving. This recipe serves eight 1” slices and can be frozen.
This loaf was made for our family’s Easter celebration this weekend. I froze the loaf (just until the glaze had set), then wrapped it tightly twice in plastic wrap and placed it in an airtight container. It should stay fresh for Saturday!
I was also surprised by the significant difference a simple glaze can make in a photograph.
The glaze certainly enhances the loaf’s visual appeal, doesn’t it? I also appreciate how it drips through the rack onto the parchment.
While this loaf is quite dense due to the spelt’s minimal rise, the nutty flavor compensates for its humble height.
Once I drizzled the glaze on this loaf, the lemon flavor took center stage, and I nearly forgot I was eating a carrot loaf! If lemon isn’t your forte, you can easily replace the lemon juice with almond milk (or any milk) to create a traditional glaze. I imagine the glaze would also taste great with a hint of cinnamon added!
# Whole-Grain Vegan Carrot Cake Loaf with Lemon Glaze Recipe from Oh She Glows
If you’re seeking a delightful, wholesome, and plant-based dessert, the **Whole-Grain Vegan Carrot Cake Loaf with Lemon Glaze** from *Oh She Glows* is a must-try. This recipe is not only bursting with flavor but also offers a nutritious twist on the traditional carrot cake. The blend of whole grains, carrots, and a zesty lemon glaze makes it an enjoyable treat for any occasion, whether it’s a family gathering, a cozy afternoon snack, or a healthier dessert option.
In this article, we’ll delve deeper into this recipe, its ingredients, and why it’s an excellent choice for anyone following a vegan or plant-based diet.
## Why Opt for a Whole-Grain Vegan Carrot Cake?
Carrot cake is typically known for its moistness, warm spices, and sweet profile. However, many traditional recipes are packed with refined sugars, white flour, and dairy products like cream cheese frosting. While those are delicious, they can be heavy and less nutritious.
This **whole-grain vegan carrot cake loaf** serves as a healthier alternative that maintains flavor. Here’s why:
1. **Whole Grains**: Instead of refined white flour, this recipe utilizes whole-grain flour, like spelt or whole wheat. Whole grains are abundant in fiber, vitamins, and minerals, making them a superior choice. They also lend a denser texture and a nutty taste that enhances the sweetness of the carrots.
2. **Vegan-Friendly**: This recipe is fully plant-based, containing no eggs, dairy, or animal-derived products. Flaxseed meal is used as a binder instead of eggs, providing a good source of omega-3 fatty acids and fiber.
3. **Naturally Sweetened**: Instead of relying on refined sugars, this carrot cake loaf is sweetened with natural options like maple syrup or coconut sugar, which deliver a milder sweetness and are less processed than white sugar.
4. **Carrots for Nutrients**: Carrots are the main ingredient in this recipe, contributing natural sweetness, moisture, and a healthy dose of vitamins, especially vitamin A. They are also rich in antioxidants, supporting overall wellness.
5. **Lemon Glaze**: The bright lemon glaze provides a refreshing contrast to the cake’s warm spices. Made with fresh lemon juice and powdered sugar, the glaze is light and vibrant, offering a sense of indulgence without heaviness.
## Ingredients for the Whole-Grain Vegan Carrot Cake Loaf
Here’s a summary of the key ingredients necessary to create this wholesome carrot cake loaf:
### Dry Ingredients:
– **Whole-grain flour** (like spelt or whole wheat): Gives a hearty texture with added fiber.
– **Baking powder and baking soda**: These leavening agents enable the loaf to rise and achieve a light, airy quality.
– **Cinnamon, nutmeg, and ginger**: These warm spices impart the distinctive flavor of carrot cake.
– **Salt**: Enhances the loaf’s overall taste.
### Wet Ingredients:
– **Ground flaxseed**: Mixed with water to form a flax “egg,” substituting traditional eggs.
– **Maple syrup or coconut sugar**: Natural sweeteners that introduce subtle sweetness without various refined sugars.
– **Coconut oil**: Contributes moisture and richness.
– **Vanilla extract**: Elevates the cake’s flavor.
– **Grated carrots**: The key component that adds moisture, sweetness, and nutrition.
### Optional Add-ins:
– **Chopped walnuts or pecans**: Provides crunch and healthy fats.
– **Raisins or dried cranberries**: Adds natural sweetness and texture.
### Lemon Glaze:
– **Powdered sugar**: Serves as the glaze base.
– **Fresh lemon juice**: Infuses a zesty, citrus flavor that balances the cake’s sweetness.
## How to Create the Whole-Grain Vegan Carrot Cake Loaf
### Step 1: Prepare the Flax Egg
In a small bowl, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Stir and let it sit for about 5-10 minutes to thicken. This will act as an egg substitute.
### Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the whole-grain flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Ensure an even distribution of the spices throughout the mixture.
### Step 3: Mix the Wet Ingredients
In a separate bowl, combine the flax egg, maple syrup (or coconut sugar), melted coconut oil, vanilla extract, and
