Carrot Cake Loaf with Lime Coconut Frosting

Carrot cake is one of your all-time favourites on the blog so I decided to make a carrot cake loaf! Imagine a moist loaf filled with warming spices and covered in a tangy lime frosting. I use Coyo in my frosting as it is the creamiest coconut yoghurt that I’ve found on the market so far, which is prefect for this recipe. Why not treat your friends and family to afternoon tea with this delicious cake?

If you like this Carrot Cake Loaf why not try our Carrot Cake Porridge Muffins or our Carrot Cake

If you recreate this please tag me #LiviasKitchen

Prep: 25 minutes

Cook: 1 hour & 10 minutes

Total: 1 hour & 35 minutes

Suepr easy

Ingredients:

    Carrot cake

  • 50g melted coconut oil (1/4 cup),250ml maple syrup (1 cup),70g applesauce 1/4 cup),305g ground almonds (3 1/2 cups),130g brown rice flour (1 cup),1/2 tsp ground nutmeg,2 tsp ground cinnamon ,1/2 tsp ground ginger,A pinch of salt,Zest of 1 orange,280g finely grated carrots (2 cups)

    • Lime frosting

  • 250g natural Coyo,The zest of 1 lime,Juice from 1/2 lime,15ml maple syrup (1 tbsp)

Method

  • Makes 10 servings.

  • Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit.

  • Put the coconut oil, maple syrup and apple sauce in a saucepan on a medium heat, until the oil is completely melted.

  • In a separate bowl mix the ground almonds, brown rice flour, nutmeg, cinnamon, ginger and salt.

  • Squeeze out most of the liquid from your grated carrots and then add them to your dry mix together with the orange zest. Mix until the carrots are evenly distributed through the mixture.

  • Pour the wet ingredients into the dry and combine everything together.

  • Put your mix in a lined tin (20 cm x 10 cm) and smooth out the top.

  • Bake for 40 minutes and then put some foil on top to ensure that it doesn’t burn. Bake for another 30 minutes.

  • Leave your cake to cool completely.

  • Mix your coconut yoghurt with the lime zest and juice and spread it out on top of your cake.

  • Store the cake in an air-tight container in your fridge for up to a week.

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