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Carrot & Coconut Loaf Cake


3/4 cup coconut sugar

1/2 cup coconut oil, melted

1/2 cup unsweetened apple sauce

1 tsp apple cider vinegar

1 tsp vanilla extract

2 cups plain flour

1 cup porridge oats

Pinch of salt

1/4 tsp nutmeg

1.5 tsp cinnamon

2 tsps baking powder

1 tsp bicarb

280g carrots, grated

1 cup almond milk

1 cup coconut cream

Toasted coconut flakes to garnish



  1. Grease a loaf tin and line with baking parchment. Preheat the oven to 170C.
  2. In a stand mixer or in a big bowl, place coconut sugar, coconut oil, apple sauce, vanilla extract and apple cider vinegar and whisk until combined.
  3. Add grated carrots and mix until combined.
  4. Then add the rest of the ingredients and mix until all dry ingredients have incorporated.
  5. Transfer the batter into the loaf tin and smooth the top with the back of a spoon. To avoid cracks in the middle, place 1-2 tbsp melted coconut oil in one line, on top of the batter.
  6. Bake it for an hour or until a skewer comes out clean.
  7. Let it cool to room temperature before placing the coconut cream on top.
  8. As a finishing touch, sprinkle with toasted coconut flakes.



Recipe is based on Vegan Carrot Cake from Vegan Heaven. https://veganheaven.org/recipe/vegan-carrot-cake-with-coconut-cream/

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