No, silly, not in my marriage. But I do like to cheat a bit with recipes. I like to add things that my husband would never eat. Seriously, if he knew there was anything healthy, such as whole wheat flour or (gasp) almond milk in ANYTHING….he would be out. Nope. He wouldn’t even want to try it. So…..I have to cheat. And cheaters have to be sneaky …. which makes me a cheat and a sneak.
I love to read food blogs on the internet. There are so many that range anywhere from the meat and potatoes type, a strict vegan lifestyle or even to an all raw diet! I like them all! I’m not picky!
But when I found this recipe for Whole Grain Vegan Carrot Cake Loaf with Lemon Glaze……oh, yummmm….I knew that my carrots in my fridge were screaming to be eaten. I was over at this blog and found the recipe. Its more like a carrot bread…..you know, like banana bread…but without the bananas…and with the carrots. Ok. I’ll stop. You get the picture.
So this is a VERY YUMMY recipe! It has whole grain flour, almond milk (which I have been drinking instead of dairy milk) ground flax seeds, and lots of grated carrots! I changed it up a bit but it is still as yummy as ever…
WHOLE GRAIN VEGAN CARROT CAKE LOAF
2 cups of finely grated carrots
1 Tblsp. ground flax seed
1/2 c. pure maple syrup
3/4 c. almond milk
1/2 c. lite extra virgin olive oil
1 1/2 tsp. pure vanilla extract
1/2 tsp. apple cider vinegar
2 tsp. freshly grated lemon zest
1 1/2 cups whole grain wheat flour
2 tsp. ground cinnamon
1/2 tsp ground ginger
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1/2 cup cranberries
1/4 cup walnuts, chopped.
LEMON GLAZE: 1/2 cup powdered sugar with 1 1/2 Tblsp fresh lemon juice
Preheat oven to 350 F and spray a small loaf pan with Pam (or whatever spray oil you have). In a medium bowl, mix together the grated carrot, ground flax, pure maple syrup, almond milk, oil, vanilla, vinegar and lemon zest. Set aside.
In another large bowl, whisk together the flour, cinnamon, ginger, baking powder, soda, and salt. Pour the dry ingredients into the wet and stir until combined. Fold in raisins and chopped walnuts.
Pour into greased pan and bake at 350F for 45 minutes or until a toothpick comes out clean. Cool for 10 minutes in pan, then transfer the loaf to a wire rack to cool completely. Pour on lemon glaze before serving.
Here is my cute little easter plate…
And here is my cute little easter plate with a YUMMY carrot cake loaf on top!!!
I haven’t drizzled the glaze yet….still waiting for it to cool…..but here is another loaf (yes, I made 3) that we have already taken a bite of!! It’s delish!!!
I think SOMEBUNNY might love this cake at YOUR house!!!!