Well which one is it? A Carrot Cake or an Apple Bread?
It’s both of those things in one recipe for Carrot Apple Cake Bread!
Iced with cream cheese glaze, this recipe is going to change your life!
A slightly modified version of my original Carrot Cake recipe which already has shredded apples in the batter
Some added flour and an extra boost of baking powder for that bread rise we all love.
By taking out some of the oil and replacing it with applesauce I’ve also lightened up the fat calories. *read more below
It’s a one bowl mix so you don’t even have to break out your electric mixer!
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Notes for Success:
This recipe makes 2 smaller standard loaf pans (8.5 x 4.5 x 2.75 inches)
Unfortunately it just would have been too much to add all that batter for just one 8.5″ loaf pan, so I apologize in advance for the strange yield of this batter.
If you have a jumbo loaf pan then you would bake all the batter into 1 -10″ x 5″ pan
Makes 18 standard sized muffins
WATCH THE VIDEO TUTORIAL FOR HOW TO MAKE A TRADITIONAL CARROT CAKE
Yield: 2 standard loaves
Carrot Apple Cake Bread
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 hour 5 minutes
Ingredients
- Vegetable Oil 5 Tablespoons (75ml)
- Applesauce ½ cup (113g) *or more veg oil
- Granulated Sugar ½ cup (100g)
- Light Brown Sugar ½ cup (105g)
- Plant Milk 2 Tablespoons (30ml)
- Hot Water 6 Tablespoons (90ml)
- Flax Meal 3 Tablespoons (24g)
- Vanilla Extract 2 teaspoon (10ml)
- Fresh Ginger 1 teaspoon *optional
- Salt ¼ teaspoon
- Cinnamon 1¼ teaspoon
- All Purpose Flour 2 cups (250g)
- Baking Powder 1½ teaspoons
- Baking Soda 1 teaspoon
- Shredded Carrots approx 3 medium for 1½ cups
- Shredded Granny Smith Apple 1 medium for ¾ cup
- Lightly toasted walnuts ¾ cup *optional
for the icing
- Confectioner’s Sugar ½ cup
- Vegan Cream Cheese ¼ cup
- Vegan Butter melted 2 teaspoons
- Vanilla extract 1 teaspoon
- Lemon juice fresh squeezed 2 teaspoons
Instructions
- Preheat the oven to 375°F & Grease a standard sized loaf pan
- Combine the flax meal with the hot water and whisk smooth- reserve
- Shred the apple and carrots and reserve
- In a large mixing bowl combine the flour, baking powder, baking soda, salt and cinnamon and whisk to combine evenly
- In another bowl combine the oil, applesauce, fresh ginger *optional, flax paste, vanilla extract, plant milk and both sugars. Whisk smooth then add to the dry ingredients in the bowl
- Whisk everything together by hand until evenly combined then add the shredded carrots & apples & walnuts
- Divide the batter into your loaf pans or whatever pans you are using. *see notes above in text for pan sizes.
- bake in preheated 375°F oven for 10 minutes then turn the temperature down to 350°F and continue to bake for another 30-35 minutes or when a toothpick inserted in the center comes out with moist NOT RAW crumbs.
- Cool in the pan(s) until you can safely touch it with your fingers them turn the bread(s) out onto a wire rack to cool the rest of the way.
- Once it is thoroughly cooled, combine the confectioners sugar with the vegan cream cheese, vanilla extract, lemon juice & melted vegan butter and whisk smooth, pour over the bread.
Notes
Un-Iced Carrot apple cake bread can be kept at room temperature for 1-2 days wrapped loosely.
This is a very moist bread that can encourage fast molding, so it is best to keep this bread in the refrigerator for up to 1 week wrapped loosely.
Or freeze well for up to 2 months wrapped well
