One-Bowl Healthy Vegan Carrot Cake Loaf made with sprouted spelt flour for a healthier carrot cake recipe!
Remember when I posted a teaser about carrot cake a few weeks ago and you guys went CRAZAY?!
I love showing you the behind the scenes in the kitchen, but I don’t usually share as much as I would like to. I tend to create my recipes a few weeks out and have learned that you guys want what I am teasing as soon as flipping possible 😉
I seriously have received at least 3 messages a day (usually more) asking when this will be up. I had it originally planned for later in April, but silly me forgot that this would be an epic Easter recipe for anyone celebrating. Or really just for anyone who wants a delicious carrot cake loaf on a Sunday..
Okay, so let’s get to this Vegan Carrot Cake Loaf. We are pretty much combining banana bread and carrot cake into one perfect recipe. No, I do not use bananas in this, but it does have that banana bread texture and consistency.
I love how it is very simple and easy to make (only one bowl to clean!) and it is a recipe that you can feel good about eating for breakfast, dessert or a snack. Anytime of the day works for me friends.
I used my beloved sprouted spelt flour for this loaf. I have been using this flour for everything. It is such a subtle flavor and it is very easy to bake with. It works as a 1:1 sub for regular flour and while it isn’t technically gluten-free, many who cannot tolerate spelt flour can indeed enjoy sprouted spelt flour. Obviously eat at your own risk, if you know spelt flour doesn’t work well for you, you can sub oat flour.
Now let’s make some dreamy Vegan Carrot Cake Loaf and eat our faces off. Here are a couple other carrot cake recipes too for ya!
WHAT YOU NEED
Unsweetened applesauce
Flax egg
Nut milk
Coconut oil
Coconut sugar
Carrots
Pecans
Cinnamon
One-Bowl Vegan Carrot Cake Loaf
The best vegan carrot cake bread! Made with a few simple ingredients. Gluten free-friendly and lower in sugar.
- Yield: 8-10 slices 1x
Ingredients
Ingredients:
- 1/2 cup unsweetened applesauce
- 2 flax eggs
- 1 cup non-dairy milk
- 1/3 cup liquid coconut oil
- 1/3 cup coconut sugar
- 1 teaspoon vanilla extract
- 2 1/4 cup gluten-free oat flour or spelt flour
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/3 cup chopped pecans
- 1 1/2 cup grated carrots
Instructions
- Preheat oven to 350 degrees and grease a bread pan well or line with parchment paper
- Mix together the ground flaxseeds and water to form the flax egg
- Let the “egg” sit for a few minutes then mix in a large bowl with applesauce, milk, coconut oil, vanilla and coconut sugar
- Add in sprouted spelt flour, baking powder, cinnamon and nut meg
- Mix well until batter is well-combined
- Fold in carrots then pecans and pour into bread dish
- Bake in oven for 50-60 minutes (stick a toothpick in to see if it is ready!)
- Will stay good on counter in airtight container for 3 days or in fridge for 5, freezer for 2 months!
xx, Rach
27 Responses
Can you use whole wheat flour with this recipe?
haven’t tested! but should work
Hi! Can you substitute coconut or almond flour for the spelt flour here?
haven’t tried!! LMK if you do 🙂
Hi!
So I tried this this morning, and I subbed two things because I didn’t have the ingredients. My experience was quite interesting to say the least! When I mixed everything before putting it in the tin, it looked like a GREAT consistency and was so excited! To my surprise… everything became LIQUID in the oven!! WEIRD!
Here’s what I subbed:
– Almond Flour instead of Spelt – I used a conversion chart comparing flours to All-Purpose flour and figured the conversion would be around 1/2 cup of Almond Flour… but I ended up adding an extra 1/4 cup because it seemed like it needed it. So all in all 3/4 cup of Almond Flour – maybe I needed more?!
– Beef Gelatin egg instead of Flax egg
I took the loaf out after figuring there was no way it would be baking in the over, and it actually began to set a little bit once I pulled out it (we’ll see what it looks like when I’m home!). I’m new to working with specialty baking items – what are your opinions on why this could have happened? It seemed as though all of the oil rose to the top and just sat in a liquid state!
Thanks for any feedback!
hi haleigh – i recommend trying this recipe with the ingredients and measurements i use above. i have not tried with almond flour or beef gelatin in this so it is hard for me to speak to why that happened for you 🙂 but i do know that beef gelatin is not a 1:1 sub for eggs. also i recommend making sure that you mix everything very well. if the oil rose to the top, that means the mixture wasn’t mixed well. xx
hi rach! if i wanted to use an egg/eggs instead – how many would you recommend for this recipe?
i haven’t tried ! i recommend using the flax eggs but the loaf would probably need 2 eggs. keep me posted!
thank you! i will let you know 🙂
can i substitute ¼ cup of maple syrup and cut back ~1tbsp of liquid to replace coconut sugar ?
it would likely change the consistency of the loaf
Is there a good sub for the coconut oil?
I made this and my whole family loved it! It was a tiny bit dense, but I think that had to do with the fact that I used a gluten free flour that I hadn’t tried before (I was all out of spelt flour!). I would definitely make this again! 🙂
oh its def the flour! usually those can be a bit more dry than spelt ! add a little more liquid next time! xx
Could I sub out the applesauce for banana? Or additional coconut oil?
sure! banana works!
What’s the best flour to sub? Oat flour or Bob’s 1:1 or another? Thanks!
either works 🙂
I’ve made this a few times before and LOVED it! I was thinking of making it for Easter but turning it into a two-layer cake.. do you think this would work? Or should I double the recipe maybe? Thanks!
such a yummy idea!!! let me try to test it. i want to make a vegan carrot cake anyways 🙂