carrot-and-pineapple-loaf

We all love a moist sweet carrot cake. How about healthy and vegan version of it? Using spelt flour which has lots of important vitamins, walnuts for some crunch and big chunks of pineapple. You can enjoy it with some vegan yogurt or just like that on it’s own.

Video recipe also available on VeggyMalta Facebook page 🙂

carrot-and-pineapple-loaf
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Serves: 8-10 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 300g carrots
  • 160g diced pineapple - I used canned
  • 1 mashed banana
  • Handful of walnuts
  • Handful of raisins
  • 70g maple syrup or honey
  • 200ml plant-based milk - I used Valsoia soy milk
  • 3 tbsp pineapple juice from the can
  • 100g all-purpose flour
  • 200g Good Earth spelt flour
  • 1 and 1/2 tsp baking powder

Instructions

  • Peel and shred your carrots into a large bowl. I used 5 small carrots.
  • Add pineapple (you can use canned or fresh one), mashed banana, raisins and walnuts - crush them with your hands or chop roughly. Then add maple syrup/ honey, milk and pineapple juice.*
  • Mix to combine and fold in both flours and baking powder.
  • Transfer to a loaf tin with paper or silicone one without paper. Bake at 180°C for about 45 minutes.
  • Let cool and enjoy!

 

Notes

*If you were using fresh pineapple instead of canned one, you can substitute pineapple juice for lemon juice.

carrot-and-pineapple-loaf

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