Carrot Apple Cake Bread
 
Prep time
Bake time
Total time
 
This recipe makes 2 smaller sized standard loaf pans (8.5 x 4.5 x 2.75 inches)
The mini loaves took about 20 minutes to bake at 350°F but the time will vary depending on the size of your pan. I always recommend to check your bread/cake at about 20-30 minutes to see how much longer they need or if they are done.
Serves: 2 standard loaves
Ingredients
  • Vegetable Oil 5 Tablespoons (75ml)
  • Applesauce ½ cup (113g) *see note above recipe for information on substituting this ingredient
  • Sugar ½ cup (100g)
  • Plant Milk 2 Tablespoons (30ml)
  • Hot Water 6 Tablespoons (90ml)
  • Flax Meal 3 Tablespoons (24g)
  • Vanilla Extract 2 teaspoon (10ml)
  • Fresh Ginger 1 teaspoon *optional ingredient
  • Salt ¼ teaspoon
  • Cinnamon 1¼ teaspoon
  • All Purpose Flour 2 cups (250g)
  • Baking Powder 1½ teaspoons
  • Baking Soda 1 teaspoon
  • Shredded Carrots approx 3 medium for 2 cups
  • Shredded Granny Smith Apple 1 small-medium for ¾ cup
  • Lightly toasted walnuts ¾ cup *optional ingredient
  • For the Icing: *optional
  • Confectioner's Sugar ½ cup
  • Vegan Cream Cheese ¼ cup
  • Vegan Butter melted 2 teaspoons
  • Vanilla extract 1 teaspoon
  • Lemon juice fresh squeezed 2 teaspoons
Instructions
  1. Preheat the oven to 375°F
  2. Grease a loaf pan *see notes in text above the recipe for pan sizes with pan grease or oil spray.
  3. Combine the flax meal with the hot water and whisk smooth- reserve
  4. Shred the apple and carrots and reserve
  5. In a large mixing bowl combine the flour, baking powder, baking soda, salt and cinnamon and whisk to combine evenly
  6. In another bowl combine the oil, applesauce, fresh ginger *optional, flax paste, vanilla extract, plant milk and both sugars. Whisk smooth then add to the dry ingredients in the bowl
  7. Whisk everything together by hand until evenly combined then add the shredded carrots & apples & walnuts
  8. Divide the batter into your loaf pans or whatever pans you are using. *see notes above in text for pan sizes.
  9. bake in preheated 375°F oven for 10 minutes then turn the temperature down to 350°F and continue to bake for another 30-35 minutes or when a toothpick inserted in the center comes out with moist NOT RAW crumbs.
  10. Cool in the pan(s) until you can safely touch it with your fingers them turn the bread(s) out onto a wire rack to cool the rest of the way.
  11. Once it is thoroughly cooled, combine the confectioners sugar with the vegan cream cheese, vanilla extract, lemon juice & melted vegan butter and whisk smooth, pour over the bread.
Notes
Un-Iced Carrot apple cake bread can be kept at room temperature for 1-2 days wrapped loosely.

This is a very moist bread that can encourage fast molding, so it is best to keep this bread in the refrigerated for up to 1 week wrapped loosely.

This bread will freeze well for up to 2 months wrapped well
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/carrot-apple-cake-bread/