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–+ servings
Carrot Apple Cake Bread

Carrot Apple Cake Bread

When you can't decide if you want carrot cake or apple bread! Make both! This super moist bread satisfies every craving! Easy mix up with no mixers required!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 16

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

Storage: 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 refrigerator for up to 1 week wrapped loosely.
Or freeze well for up to 2 months wrapped well
Tried this recipe?Let us know how it was!