Vegan carrot loaf with cashew frosting

This vegan carrot loaf is a dream coffee or tea companion, it’s moist and beautifully spiced and gluten-free too, topped with a luscious cashew frosting.

WET INGREDIENTS:
120 g / ¼ lb carrots, coarsely grated (1½ cups grated)
120 g / ½ cup + 2 tbsp brown sugar
135 ml / ½ cup + 1 tbsp apple sauce
90 ml / ¼ + 1/8 cup olive oil
1 chia or flax egg

DRY INGREDIENTS
120 g / 1 cup buckwheat flour
60 g / ¼ + 1/8 cup rice flour
15 g / 2 tbsp cornflour / cornstarch
1 level tsp baking soda
1 level tsp baking powder
pinch of salt
1 tsp cinnamon
½ tsp ground cloves
½ tsp ground nutmeg
½ tsp ground ginger

CASHEW FROSTING (makes 1½ cups):
225 g / 1½ cups cashews, soaked overnight
¼ cup coconut cream (from a tin of full fat coconut milk, I use this brand)
4 tbsp maple syrup, adjust to taste
3 tbsp lemon juice
1 vanilla pod, seeds scraped
chopped pistachios, for decoration

View the full recipe at Lazy Cat Kitchen →