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 some coconut whipped cream or nice cream. Whichever way you decide to go, it will be delicious. This carrot cake loaf is insanely moist thanks to all the fruits and a touch of oil. It's amazing with sunflower seed butter for a little boost of protein and extra flavor.
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)
- 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.
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.