Carrot Cake Loaf with Lime Coconut Frosting
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
- 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)
- 250g natural Coyo,The zest of 1 lime,Juice from 1/2 lime,15ml maple syrup (1 tbsp)
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.