Whole-Grain Carrot Cake Loaf with Lemon Glaze

18 60 324
Ingredients Minutes Calories
Prep Cook Servings
15 min 45 min 8
Whole-Grain Carrot Cake Loaf with Lemon Glaze
Health Highlights


3/4 cup Almond milk, unsweetened
1/2 tsp Apple cider vinegar
2 tsp Baking powder
1/2 tsp Baking soda
1 1/2 cup grated Carrots
2 tsp Cinnamon
1/3 cup Extra virgin olive oil
1 tbsp Flaxseed meal (ground)
1/2 tsp Ginger, ground
1/2 cup, sifted Powdered/icing sugar (for lemon glaze)
1/4 tsp Kosher salt
1 tbsp Lemon juice (for lemon glaze)
2 tsp Lemon peel (zest)
1/2 cup Maple syrup
1/2 cup Raisins, seedless (sultana) (soaked for 10 minutes, drained)
1 1/2 cup Spelt flour
1 1/2 tsp Vanilla extract, pure
1/4 cup Walnuts (chopped)


Preheat oven to 350F and line a small loaf pan (20cm x11cm x 6cm) with parchment. Lightly grease the parchment and sides of pan with oil and set aside. Note that the original recipe used an 8”x8” square pan so that would also work.

In a medium bowl, mix together the grated carrot, ground flax, pure maple syrup, almond milk, oil, vanilla, vinegar, and lemon zest. Set aside for at least two minutes while you gather the dry ingredients.

In another large sized bowl, whisk together the spelt flour, cinnamon, ginger, baking powder and soda, and salt. Pour the wet ingredients over the dry ingredients and stir until just combined (a few dry spots may remain). Fold in the raisins and chopped walnuts. Be careful not to overmix as spelt is a very delicate flour.

Pour into prepared pan and bake at 350F for 45 minutes or until a toothpick comes out clean. Cool for 10 minutes in the pan, and then transfer the loaf to a wire rack to cool completely. Drizzle on lemon glaze just before serving.


Nutrition Facts

Per Portion

Calories 324
Calories from fat 116
Calories from saturated fat 14.4
Total Fat 12.9 g
Saturated Fat 1.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 7.1 g
Cholesterol 0.2 mg
Sodium 199 mg
Potassium 426 mg
Total Carbohydrate 49 g
Dietary Fiber 4.3 g
Sugars 26.4 g
Protein 5.0 g

Dietary servings

Per Portion

Fruit 0.3
Grain 1.2
Meat Alternative 0.2
Vegetables 0.3

Energy sources


Meal Type(s)