Raisin Pecan Carrot Cake Loaf
A raisin pecan carrot cake loaf topped with a honey cream cheese frosting! So fluffy and packed with different textures from the carrots, raisins and pecans mixed in!
Servings 8 slices
Ingredients
- 1 cup oat flour
- 1/2 cup whole wheat flour
- 1 tbsp baking soda
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1/2 cup maple syrup
- 1 large egg
- 1/2 cup applesauce unsweetened
- 1 tsp vanilla extract
- 1/2 cup almond milk
- 2 cups shredded carrots
- 1/2 cup pecans
- 1/2 cup raisins
Honey Cream Cheese Frosting
- 8 oz vegan cream cheese
- 1/4 cup honey
- 1 tsp vanilla extract
- 1 tsp almond milk
Instructions
- Preheat oven to 350 F. Prepare 9 x 5 loaf pan with parchment paper or oil spray.
- In a large bowl, mix together oat flour, baking soda, cinnamon and sea salt.
- Add in egg, applesauce, vanilla and almond milk. Fold in shredded carrots, pecans and raisins.
- Add batter into loaf pan and bake for 45 minutes. While baking, mix together honey cream cheese frosting and leave in fridge.
- When the carrot cake is done, allow to cool for 10 minutes before spreading frosting on top and cutting into 8 slices!