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Carrot Loaf Cake

Carrot Cake Loaf
Serves 12
Dense, moist, and flavorful, this carrot cake will be a hit every time you make it!
Print
5859 calories
761 g
418 g
302 g
48 g
42 g
1480 g
2392 g
567 g
1 g
246 g
Nutrition Facts
Serving Size
1480g
Servings
12
Amount Per Serving
Calories 5859
Calories from Fat 2665
% Daily Value *
Total Fat 302g
465%
Saturated Fat 42g
209%
Trans Fat 1g
Polyunsaturated Fat 187g
Monounsaturated Fat 59g
Cholesterol 418mg
139%
Sodium 2392mg
100%
Total Carbohydrates 761g
254%
Dietary Fiber 23g
93%
Sugars 567g
Protein 48g
Vitamin A
573%
Vitamin C
40%
Calcium
48%
Iron
59%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup Bob's Gluten Free Flour
  2. 1/2 cup Spelt flour
  3. 1 cup organic granulated sugar
  4. 1 teaspoon each: baking soda, baking powder, cinnamon
  5. 1/4 teaspoon each: cloves, nutmeg
  6. 1/2 c chopped walnuts (optional)
  7. 3/4 cup organic safflower oil
  8. 1 teaspoon vanilla
  9. 2 eggs
  10. 1 1/2 cups shredded carrots
  11. Icing (optional)
  12. 1/2 cup confectioners sugar
  13. 1 1/2 tablespoons soft butter (can easily substitute with Miyoko's vegan butter)
  14. 1-2 tablespoons freshly squeezed lemon juice
  15. lemon zest (half a small lemon)
Instructions
  1. Preheat oven to 350 degrees
  2. Lightly oil a 9x5" loaf pan; line bottom with parchment paper
  3. In mixing bowl, combine dry ingredients and blend well to mix
  4. Add oil, carrots, vanilla, and eggs
  5. Beat on medium-high until mixture is well blended
  6. Pour into prepared loaf pan
  7. Bake for 90 minutes; test center of loaf with a toothpick, which will be clean if loaf is finished in the middle.
  8. Cool in pans for 15 minutes before removing and placing on wire racks to cool.
While cooling prepare icing
  1. Mix 1/2 cup confectioners sugar, 1 1/2 tablespoons soft butter/vegan butter and squeezes of lemon juice until mixture is smooth and spreadable.
  2. While loaf is still warm, ice or glaze the top of the loaf.
  3. Sprinkle top with grated lemon zest
  4. Allow to cool completely before slicing into 12 crosswise slices.*
  5. Store loaf in refrigerator in airtight container.
Notes
  1. Tip: use a food processor to make grating carrots a snap!
  2. This recipe is easily doubled without effort. I always make two and store the second in the freezer or give as a gift.
  3. *To serve on platter for a buffet as pictured, slice 10 slices crosswise and then halve the slices. This will serve 20 and is also a great way to just have bite and will save you some calories!
  4. Arrange on serving platter and garnish with fresh berries and peppermint sprigs.
beta
calories
5859
fat
302g
protein
48g
carbs
761g
more
Kat Maeda https://katmaeda.com/

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