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Road trip Carrot Loaf

Road trip Carrot Loaf


  • 1 1/2 cups finely grated Carrot, unpacked
  • 1 Tblsp. ground Flax Seeds
  • 1/4 cup Agave Syrup
  • 1/4 cup Maple Syrup
  • 3/4 cup Soy Milk
  • 1/3 cup Canola Oil
  • 1 tsp. Vanilla Extract
  • 1/2 tsp. Apple Cider Vinegar
  • 1 Tblsp. grated Lemon Zest, fresh
  • 1 1/2 cups Whole Spelt Flour
  • 2 tsp. Cinnamon
  • 2 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 1/2 cup unsweetened shredded Coconut

For the Lemon Glaze:

  • 1 cup sifted Icing Sugar
  • juice of 1 Lemon (add half first, then more if needed)


  1. Preheat oven to 180C/350F, and spray a 8″ loaf pan or 9″ square pan.
  2. In a medium bowl, combine Carrots, Flax Seeds, Agave, Maple Syrup, Soy Milk, Oil, Vanilla, Vinegar and Lemon Zest. Set aside for atleast 2 minutes.
  3. In a large bowl, sift together Flour, Cinnamon, Baking Powder, Baking Soda and Salt. Add Coconut, and stir to combine.
  4. Pour the wet ingredients over the dry and stir just to combine. Pour the batter into the pan and smooth the top.
  5. Bake in preheated oven for 35- 45 minutes (the loaf pan takes longer than a square pan), or until a tester inserted in centre comes out clean.
  6. Allow to cool completely until removing from pan, and covering with Lemon Glaze.
For the Lemon Glaze:
  1. Slowly add Lemon Juice to Icing Sugar until the right consistency is achieved. Pour over Carrot Loaf and allow to set.

Rebecca's comments: Warning: Will make a mess if eaten in the car…

PS: This would be delicious with the inclusion of Nuts, too!

Source: Recipe from Rebecca @ BlissfullyVegan

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