What size loaf pan should I use for this recipe?

I used a 8.5 x 4.5 inch loaf pan and the bake time was between 55-60 minutes. You can also use a 9 x 5 inch or a 10 x 5 inch loaf pan. Just note that the loaf will bake a little quicker in wider pans.

Can I make this carrot loaf in advance?

The frosting has the best texture when made in advance and left to firm up in the refrigerator. So I recommend making it up to a day in advance. You can also bake the loaf a day or two in advance and store at room temperature but I would wait to frost it until just before serving or a few hours before.

Can I use another type of flour?

I haven't tested this loaf cake with any other type of flour. If you're looking to substitute with white flour, you may need to test the quantity as a 1:1 substitution doesn’t always work with cakes since whole wheat flour absorbs more moisture than white flour.

Carrot Cake Loaf with Cashew Cream Frosting

Description

Carrot Cake Loaf is tender and moist with plump raisins, crunchy walnuts and a cashew cream frosting. You can enjoy this carrot bread for dessert or as an afternoon snack with a cup of tea!

Ingredients

For the frosting:

1 cup raw cashews
1 cup hot water
4 tablespoons almond milk
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon

For the loaf:

2 cups whole wheat flour
3/4 cup coconut sugar
3 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
3/4 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1 1/2 cups almond milk
1/3 cup extra virgin olive oil
1 1/2 teaspoons vanilla extract
1 cup finely grated carrot
1/2 cup raisins
1/4 cup walnut pieces

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Instructions

For the frosting:

Soak the cashews in hot water for 30 minutes.
Drain the water and add the cashews to a high powered blender or food processor along with the almond milk, maple syrup and cinnamon. Blend on high until smooth and creamy.
Cover and store in the refrigerator for a few hours or overnight to firm up.

For the loaf:

Preheat oven to 350F. Grease and line a loaf pan with parchment paper.
In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, salt and nutmeg.
Add in the milk, oil, and vanilla, and stir together until the dry ingredients are well incorporated.
Stir in the grated carrots, raisins and walnuts.
Pour the batter into the loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the middle comes out clean.
Let cool for a few minutes in the pan before transferring to a wire rack to cool completely.
Spread the frosting over the cooled cake and top with crusted walnuts (optional).
Store in the refrigerator and enjoy within 2-3 days.

Notes

The bake time depends on the size of your loaf pan. I used a 8.5 x 4.5 inch loaf pan and the bake time was 55-60 minutes. If you use a 9 x 5 inch or a 10 x 5 inch loaf pan, you will need to reduce the bake time slightly.
To get the cashew frosting as creamy as possible, I recommend using a high-powered blender or food processor. If the frosting seems too thick, just add a little bit more milk. Be careful not to add too much as the frosting may become runny.
Please don’t skip the step of refrigerating the cashew cream frosting for a few hours or overnight. When the frosting is first blended together, it will be a little soft. Refrigerating it will give it time to firm up and reach a spreadable consistency.
The total recipe time includes time to soak the cashews and for the frosting to firm up.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.