Yum - this loaf bread was like a mini version of a carrot cake! Thick, coffee-shop style slices make a great start to the day for breakfast, or a perfect snack with a cup of tea.The recipe relies on 3 types of flour to boost the nutrition content - 3/4 cup all-purpose flour, 1/2 cup whole wheat flour, and 1/2 cup soy flour. For all three, spoon the flours out into a measuring cup and level with a knife, for the most accurate measurement.
Combine the flours in a large bowl with 3/4 cup regular oats, 2 teaspoons ground cinnamon, 1 and 1/2 teaspoons baking powder, 1/2 tsp. baking soda, and 1/4 tsp. salt; set aside.
In a stand mixer, combine 3/4 cup organic brown sugar with 2 tablespoons vegan butter (such as Earth Balance); beat until well combined.
Add 1/2 cup water plus the equivalent of 1 egg using egg replacer (such as Ener-G); beat to combine. Beat in 1 cup plain soy milk (such as Silk), and 1 teaspoon vanilla extract - don't worry; that this stage the mixture is supposed to be quite watery!
Add the flour mixture a little at a time, stirring just until blended. Fold in 1 and 1/2 cups shredded carrot (about 2 carrots) and 1/2 cup golden raisins.
Spoon the batter into an 8x4-inch loaf pan coated with cooking spray and bake at 350 degrees for 1 hour - a toothpick inserted in the center should come out clean by the end.
Cool for 10 minutes in the pan on a wire rack, then remove from the pan and cool completely on the rack.
Once cool, prepare the frosting: beat together 4 ounces vegan cream cheese (such as Tofutti's Better Than Cream Cheese), and 1/3 cup organic powdered sugar, until nice and fluffy. Beat in 2 teaspoons lemon juice, then spread the frosting over the bread. Cut into 8 slices of 400 calories each.
Note: this bread freezes really well, too; just wrap the slices individually in foil and let thaw at room temperature when you're ready to eat it them!
Cost:
soy flour $3.99
regular oats $2.99
carrot $0.80
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