Vegan and GF Carrot Cake Loaf
There's nothing better than a good carrot cake, is there? My grandma used to make it often; the perfect after-school snack for when I arrived off the bus. She'd have tea, I'd have milk, and we'd discuss the day's events, from what I was learning in science class to my french homework.
These days, the bus doesn't drop me off at Grandma's anymore. But, I still crave a slice of carrot cake at the end of a long day.
That's where this loaf comes in. Totally vegan and gluten free, it's light enough to be enjoyed for breakfast but still feels right as a dessert or coffee break treat.
And to top it off? I've adapted a recipe from food blog Oh She Glows to create a slightly-tart yet sweet, light-as-air frosting that takes this loaf to the next level! I like that it isn't as heavy or rich as traditional cream cheese frosting. It makes me feel like the line between breakfast and dessert can be a bit more muddled than if the frosting was your standard dairy-heavy variety.
You can read Oh She Glows' tutorial on Coconut Cream here. It's worth noting, though, that the frosting needs a bit of forethought: the coconut milk used to make it should be chilled for an hour or more in the fridge, and the bowl you mix it in needs about 20 minutes in the freezer to give the right texture to your frosting. The good news for any last-minute chefs is that the frosting isn't required- it just makes it that much more decadent!
Why not bust out a loaf pan and make some, already? Oh, and while it's cooking, call your grandma. That's what I'll be doing, waiting by the oven door :).
Vegan and GF Carrot Cake Loaf
By Morgan Mullin
10 min prep and 35-40min cooking time (Serves 3 as a breakfast, 6 as a snack/dessert)
What you'll need:
-2 cups of oats (certified gluten free if needed)
-1 large carrot
-2 tbsp baking powder
-1 tsp vanilla
-2 cups non-dairy milk (I use plain soy milk, but choose your fav!)
-1/2 tsp salt
-2 tbsp honey, maple syrup or sugar
For the frosting:
-1 can full-fat coconut milk, chilled in the fridge for an hour minimum, but preferably overnight (must be full-fat and must have no guar gum in the ingredients list!)
-2 tbsp lemon juice
-2 tbsp honey/maple syrup/liquid sweetener of choice
What you do:
-Preheat oven at 350 degrees and grease a small loaf pan. While oven is preheating, put mixing bowl in freezer for coconut cream frosting
-Wash, peel and shred carrot.
-Mix carrot shreds with all dry ingredients in mixing bowl. Add soy milk, honey/maple syrup and vanilla. Mix well to combine.
-Pour batter into loaf pan and bake 35-40 minutes, or until a fork comes out clean from the loaf's centre.
-Remove chilled bowl from freezer. Flip chilled can of coconut milk, open it and drain off runny liquid on top into a separate dish for other use.
-Scrape remaining coconut from can into chilled bowl. It should be almost pudding-like in texture. Add lemon juice and honey/maple syrup.
-Beat coconut mixture with electric mixer on high until texture resembles whip cream (approx. 1 minute).
-Remove loaf from oven and cool on wire rack. Once cooled, frost and serve (see note!).
*Note: to keep its texture, the frosting needs to be kept in the fridge. You can either:
-frost the whole loaf and store it covered in the fridge
-Keep the frosting in an airtight dish in the fridge, and put a dollop on each slice as it's served. Frosting will keep for about 2 weeks in the fridge.