Easter Bunny approved Carrot Spice Loaf with Maple Glaze.
I’m not sure why carrot cake always come to mind when I think about Spring time baking. My mom’s birthday falls quite close to Easter and decided that because we would be having birthday cake for her that we didn’t need a carrot cake, too. I’m really happy how this turned out, it’s lovely and moist with a nice light crumb. The spices are warming and comforting, filling the house with amazing aroma while it bakes. The maple glaze tops it off with smooth finish that compliments the loaf perfectly. That said, this loaf is delicious on its own if you’re looking to keep things a little less indulgent.
Easter Bunny approved Carrot Spice Loaf with Maple Glaze. A lovely moist carrot loaf made fragrant with warm spices, and a bit indulgent with a smooth maple glaze.
- 1/2 cup coconut oil (refined if you don't want coconut flavor)
- 1 cup unsweetened plant milk
- 1 tbsp apple cider or white vinegar
- 1 tbsp vanilla extract
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 2 cups grated carrots
- 3/4 cups raisins (or chopped walnuts or pecans)
- 3 tbsp coconut oil (refined if you don't want coconut flavor)
- 1/2 cup dark maple syrup
- 1 cup confectioner's sugar
Preheat the oven to 350°F. Line a 9 x 5 loaf pan with parchment paper and lightly grease.
In a medium-sized saucepan over low heat, melt the coconut oil. Turn off the heat and whisk in the plant milk, vinegar and vanilla extract. Set aside.
In a large bowl, sift in the flour, sugar, baking powder, baking soda, salt, and spices. Whisk until well blended. Pour in the liquid ingredients, and combine with a large spoon just until the dry ingredients are barely wet. Add in the carrots and raisins or nuts. Fold in just until combined being careful not to over-mix.
Pour into the prepared loaf pan and bake for 60-75 minutes or until a tooth pick inserted comes out clean or with only a few cooked crumbs. Let the loaf cool for 20 minutes before removing from the pan and placing on a cooling rack. Let cool completely before glazing.
Melt the coconut oil in a small saucepan over low heat taking care not to let it get hot. Remove from heat and whisk in the maple syrup and confectioner's sugar until no lumps remain. Pour over the cooled loaf.
*Instead of coconut oil, a neutral vegetable oil (e.g. canola, avocado, sunflower, etc) can be used in the loaf and a vegan butter can be used in the glaze.