Plant-Based Gluten-Free Carrot Loaf with Cashew Frosting

This deliciously sweet carrot cake is vegan. Made using wholesome, plant-based ingredients including fresh almond butter and almond milk made in the NutraMilk. We used brown sugar instead of refined white sugar but you can also opt for a zero calorie sweetener such as Swerve, and we gluten-free flour instead of regular flour. Certainly a healthy version of carrot cake but equally delicious, moist,with a great texture. We have topped this cake with a homemade cashew cream frosting. Check out the recipe below!

INGREDIENTS

• 2 medium carrots 200 grams, shredded
• 1/3 cup brown sugar or coconut sugar
• 3/4 gluten-free flour (or our gluten-free flour mix)
• 3 ½ teaspoons baking powder 16 grams
• ½ teaspoon cinnamon
• ½ cup almond milk or other plant-milk made with the NutraMilk
• ¼ cup almond butter made with the NutraMilk
• ½ teaspoon ground vanilla 1 gram, or a teaspoon of vanilla extract
• 1 tablespoon lemon juice or apple cider vinegar
• 3 tablespoons flax meal or chia seeds, or an egg replacer like Bob Mill's
• 3 tablespoons water
• Optional: Walnuts, raisins, any other add ins you like.

For almond milk & butter

• 1 cup (150g) almonds
• 1 quart (946ml) water
• 1/8 teaspoon Pink Himalayan salt (optional)

For cashew frosting

• 1 cup raw cashews
• ½ cup almond milk or plant-based milk of choice made with the NutraMilk
• ½ tsp vanilla essence
• ¼ cup maple syrup, honey or sweetener of choice

INSTRUCTIONS

For almond Milk

• Start by making fresh almond milk with the NutraMilk:
• Place almonds in the NutraMilk container.
• Press Butter cycle, set for 7 minutes.
• Press Start.
• Take out 2 tbsp. of almond butter for the recipe and set aside.
• Add water and replace lid.
• Press Mix (do not change the default Mix time).
• Press Start.
• Press Dispense, open spigot and fill your container with almond milk.

• For cashew frosting:

• Place cashews in the NutraMilk container.
• Press Butter cycle, set for 5 minutes. Press Start.
• You will now have a cashew butter, add the rest of the ingredients and process for about 1 minute until you get a smooth cream texture.
• Place cream frosting in a container in the fridge. The cream will become a bit thicker once cooled and ready to use.

• Pre-Heat oven to 355 ºF (180 ºC). Use fan mode.
• Prepare your ingredients. Add the plant-based milk, lemon juice, flax meal, and water to a large mixing bowl and wait 10 minutes. Shred the carrots while the mix curdles.
• In the same bowl, add almond butter, brown sugar, gluten-free flour, baking powder, cinnamon, vanilla, shredded carrots, and a pinch of salt, and combine well.

• Add the coarsely crushed walnuts or any other ingredients you like, if using.
• Bake in a lined 9.5 x 5-inch (24 x 13 cm) bread greased loaf pan for 40 minutes or until a toothpick comes out clean.

• Cool down. Allow the carrot cake loaf to cool down before slicing, or add the optional frosting.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Our Plant-Based World.