½cupcoconut oil(refined if you don't want coconut flavor)
1cupunsweetened plant-based milk
1tbspapple cider or white vinegar
¾cupsraisins (optional)(or chopped walnuts or pecans)
For the Maple Glaze:
3tbspcoconut oil(refined if you don't want coconut flavor)
½cupdark maple syrup
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 (if using). 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.
For the Glaze:
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. If using vegan butter, no need to melt it, just beat it and then slowly add the confectioner's sugar and maple syrup.