Well which one is it? A Carrot Cake or an Apple Bread?
It’s both of those things in one recipe for super moist and delicious Carrot Apple Cake Bread!
Icing is optional since this bread is perfect all by itself!
This is a slightly modified version of my original Carrot Cake recipe
Some added flour and an extra boost of baking powder for that bread rise we all love.
By taking out some of the oil and replacing it with applesauce I’ve also lightened up the fat calories. *read more below
It’s a one bowl mix so you don’t even have to break out your electric mixer!
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Notes for Success:
Adding a portion of applesauce in place of some of the oil is often my choice
However if you do not have applesauce or don’t want to use it just replace with 3 Tbs more oil
This recipe makes 2 smaller sized standard loaf pans (8.5 x 4.5 x 2.75 inches)
Unfortunately it just would have been too much to add all that batter for just one 8.5″ loaf pan, so I apologize in advance for the strange yield of this batter.|
Alternatively you can bake one normal sized loaf and use the excess batter to make a few cupcakes!
If you have a jumbo loaf pan then you would bake all the batter into 1 -10″ x 5″ pan
Makes 18 standard sized muffins
WATCH THE VIDEO TUTORIAL FOR HOW TO MAKE A TRADITIONAL CARROT CAKE
Carrot Apple Cake Bread
Ingredients
- 5 Tbs Vegetable Oil (75ml)
- ½ cup Applesauce *see notes (113g)
- ½ cup Granulated Sugar (100g)
- ½ cup Light Brown Sugar (105g)
- 2 Tbs Plant Milk (30ml)
- 6 Tbs Hot Water (90ml)
- 3 Tbs Flax Meal 3 (24g)
- 2 teaspoon Vanilla Extract (10ml)
- 1 teaspoon Fresh Ginger *optional
- ¼ teaspoon Salt
- 1¼ teaspoon Cinnamon
- 2 cup All Purpose Flour (250g)
- 1½ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1½ cup Shredded Carrots (approx 3 medium)
- ¾ cup Shredded Granny Smith Apple (approx 1 medium)
- ¾ cup Lightly toasted walnuts ¾ cup *optional
for the icing
- ½ cup Confectioner's Sugar ½ cup
- 2 teaspoon Vegan Butter melted 2 teaspoons
- 1 teaspoon Vanilla extract 1 teaspoon
- 2 teaspoon Lemon juice fresh squeezed 2 teaspoons
Instructions
- Preheat the oven to 375°F & Grease 2 standard sized loaf pans
- Combine the flax meal with the hot water & whisk smooth- reserve
- Shred the apple & carrots and reserve
- In a large mixing bowl combine the flour, baking powder, baking soda, salt & cinnamon & whisk to combine evenly
- In another bowl combine the oil, applesauce, fresh ginger, flax paste, vanilla extract, plant milk & both sugars. Whisk smooth then add everything to the dry ingredients in the bowl
- Whisk everything together by hand until evenly combined then add the shredded carrots & apples & walnuts
- Divide the batter into your loaf pans or whatever pans you are using. *see notes above in text for pan sizes.
- Bake in the preheated 375°F oven for 10 minutes then turn the temperature down to 350°F & continue to bake for another 30-35 minutes or when a toothpick inserted in the center comes out with moist ~NOT RAW~ crumbs.
- Cool in the pan(s) until you can safely touch with your fingers then turn out onto a wire rack to cool the rest of the way.
- Once thoroughly cooled make the optional icing: combine the confectioners sugar with the vanilla extract, lemon juice & melted vegan butter & whisk smooth, pour over the bread.
Video
Notes
I tried this with great hopes but it didn’t turn out as well as it smelled while baking. I think it needs more than a half cup of sugar. Also, even though the toothpick came out clean, it was like carrot bread pudding inside. I put it back in the oven for a total baking time of an hour. I wasn’t planning to frost it but I think I will. It seems very healthy though, with a good cinnamon carrot flavor. I didn’t put in fresh ginger, but added a little ground ginger.
I just realized it probably took longer because I put the whole recipe in a large loaf pan.
Hi Chris! Thank you for commenting, I appreciate the feedback. I will bake this again (maybe tomorrow) since I can sometimes have bad math in the conversion of recipes from testing 2-3X then when I write the final I am sometimes crazed and glazed! LOL But I will definitely see what I come up with after a another review!
Okay, Update here! I added a lemon glaze and stored it in the fridge overnight. It all came together in the fridge and now it’s amazing! Moist and spicy and firm. It just needed to chill.
This is also my first attempt a vegan baking, BTW.
Hi, I made this vegan cake bread and in the instructions it said to use both sugars. I only saw granulated sugar in the recipe. Is there some brown sugar in the recipe like your vegan carrot cake?
I have tried a lot of your recipes and they are all delicious. Thank you!
Lynn
Hey thankyou for catching that! I’m not sure how that got messed up! But this is a spinoff from my Tropical carrot Cake recipe which has both light brown & granulated sugars!
Hi Gretchen! I am definitely making this recipe. I was wondering if I could make muffins out of this recipe instead of a bread…? Would I need to add something else? Thank you so much!