Carrot Cake Loaf
Serves:
10
Ingredients:
- 3 Eggs
- 1⁄2 cup Coconut yoghurt
- 1⁄2 cup Organic maple syrup
- 1⁄4 cup Freshly squeezed orange juice
- 1 1⁄3 cup Gluten free plain flour
- 1 tsp Baking powder
- 1 tsp Cinnamon
- 1⁄2 tsp Ground nutmeg
- 200 grams Carrots, peeled and grated
- 1⁄2 cup Walnuts, roughly chopped
- 2 Oranges, zest
Frosting
- 1 cup Coconut yoghurt
- 1 tbsp Organic maple syrup
- 1⁄4 tsp Vanilla bean extract
Method:
- Preheat the oven to 180°C and line a loaf tin with baking paper.
- In a small dish, mix frosting ingredients until smooth. Set aside in the refrigerator to thicken.
- In a large mixing bowl, whisk together the eggs, coconut yogurt, maple syrup and fresh orange juice until smooth and well combined.
- Sift in the dry ingredients — gluten-free plain flour, baking powder, cinnamon and nutmeg. Gently fold until just combined (don’t overmix!).
- Add the grated carrot, chopped walnuts and orange zest. Fold through until evenly distributed throughout the batter. Pour the mixture into the prepared loaf tin, smoothing out the top with a spatula.
- Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean. If the top starts to brown too quickly, cover loosely with foil halfway through.
- Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Once the loaf is completely cool, spread the frosting over the top using the back of a spoon or a spatula.
- Sprinkle with extra orange zest, chopped walnuts, julienne carrots, or a light dusting of cinnamon for an extra festive touch.