What sweetens this carrot cake loaf?

This loaf is naturally sweetened with Medjool dates and applesauce, avoiding refined sugars.

What kind of flour should I use for this recipe?

You can use either whole wheat flour or spelt flour for this carrot cake loaf, as specified in the ingredients.

How are the eggs replaced in this vegan loaf?

This recipe uses two flax eggs, made from ground flaxseed and water, to bind the ingredients.

Can I add nuts or raisins to this carrot cake loaf?

Yes, walnuts and raisins are listed as optional ingredients, so you can stir them into the batter before baking if desired.

How should I store leftover Fruit-Sweetened Carrot Cake Loaf?

Once cooled, store the loaf in an airtight container at room temperature for a few days, or wrap well and freeze for longer storage.

7 years ago

Fruit-Sweetened Carrot Cake Loaf
[Vegan]

CD By: Caroline Doucet

Author Bio

I’m Caroline, a registered dietitian living in Kelowna, British Columbia. I help others eat more... Read More

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A slice of moist, fruit-sweetened vegan carrot cake loaf, studded with grated carrots and warm spices, served on a plate.

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Discover more recipes with these ingredients

Fruit-Sweetened Carrot Cake Loaf [Vegan]

Dairy Free

Vegan

This fruit-sweetened carrot cake loaf is incredibly moist and naturally sweetened with dates and applesauce. The best part is that it's healthy enough for breakfast or a snack, yet sweet enough for dessert. For a real treat, you could serve it as a cake with cream cheese frosting or maybe... Read More

Ingredients You Need for Fruit-Sweetened Carrot Cake Loaf [Vegan]

1 cup Medjool dates, pitted
1 cup applesauce (room temperature)
1/4 cup olive oil
2 flax eggs
1 teaspoon vanilla extract
1 1/2 cup carrots, finely grated
1 1/2 cup whole wheat or spelt flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon, ground
1/4 teaspoon nutmeg, ground
1/4 teaspoon ginger
Pinch of clove
1/2 teaspoon salt
Walnuts and raisins (optional)

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How to Prepare Fruit-Sweetened Carrot Cake Loaf [Vegan]

Preheat oven to 350°F. Grease a loaf pan using butter or oil.
In a food processor, add dates, applesauce, oil and vanilla. Process until smooth, about 1-2 minutes. Don’t worry if you have small pieces of dates. Add the grated carrots and pulse a few times. Set aside.
In a medium bowl, stir together flour, cinnamon, nutmeg, ginger, clove, baking powder, baking soda and salt. Transfer the date mixture to the bowl as well as the eggs. Stir it all together until combined.
Transfer to the prepared loaf pan. Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean.
Wait 10 minutes before slicing.

Notes

Add raisins and walnuts if desired. The loaf was a little overly moist using spelt flour, but still delicious. If you love extra moist (almost lightly undercooked) desserts, you can try it using spelt. Whole wheat flour resulted in a dryer, but still very moist loaf. Melted coconut oil or a light tasting oil should work too. You can use the spoon and level method for measuring flour.