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Vegan Banana Carrot Bread with Cream Cheese Icing

Total Time1 hour
Servings: 12 servings
Author: Sarah Rotavera

Ingredients

  • 1 and 1/2 cups spelt flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 cup shredded unsweetened coconut optional
  • 1/4 cup chopped pecans optional
  • 1 and 1/2 cup shredded carrots about 4 large carrots
  • 1/2 cup mashed banana about 1 large banana
  • 1/4 cup melted and cooled unrefined coconut oil
  • 1/2 cup pure maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 cup non-dairy milk

Cashew Cream Cheese Icing

Instructions

  • Preheat the oven to 350°F then lightly grease a loaf pan.
  • In a large bowl, combine the spelt flour, baking powder, baking soda, salt, cinnamon, ginger, coconut, and chopped nuts. Sift together. Add the shredded carrots to the bowl (without stirring) then set aside.
  • In the bowl of a blender, combine the banana, pure maple syrup, vanilla extract and milk. Blend on high until smooth. Alternatively, you can mash the banana by hand and combine the ingredients in a bowl. Try to get it as smooth as possible if not using a blender.
  • Pour the wet ingredients into the bowl with the dry. Add the melted coconut oil last then stir everything together just until combined. Transfer the batter to the loaf pan and bake in the preheated oven for 45-50 minutes.
  • Meanwhile make the icing by combining all of the ingredients (starting with just 1 tablespoon milk) in a high speed blender and blend until smooth. Scrape down the sides in between blending. Add more milk, as needed, to thin and more salt or sweetener as desired.
  • Allow the loaf to cool for 30 minutes to an hour. Once cool, spoon the frosting on top. Sprinkle with chopped nuts and coconut, and enjoy!
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Notes

*Soak cashews in a large bowl covered with a few inches of water for at least 6 hours or up to overnight. For a faster option: boil a pot of water, remove it from the heat and add the cashews to soak for 30 minutes. Strain excess water and rinse before adding to the blender. Depending on the size of your blender container, you may have to double the recipe to get it to blend properly.
**1/4 cup lemon juice might be overpowering for some. If you think that might be the case for you, try starting with 1 teaspoon at a time and tasting it as you continue to blend.