Vegan Carrot Bread with Lemon Icing

You can add raisins, use more dates and omit the brown sugar, you can leave the nuts out, you can spread thicker icing instead drizzling like I did here, etc., so many possibilities.

I like that my youngest who is so picky when it comes to fruits and veggies, likes this bread, as I used rather large carrots to make it. This is how I make him consume veggies, by hiding them in baking goods 

Let’s see how I made this Carrot Bread With Lemon Icing 🙂

stir 3 tbsp ground flax with 6 tbsp water. Let stand til thicken

meanwhile, skin 2 large carrots, place into food processor and process into puree with 2 tbsp water

add in 1/2 of a small-medium sweet apple and 6 pitted dates, process until smooth with 1/4 c almond milk

pour mixture into a bowl, stir in 3 tbsp brown sugar, 1 tbsp lemon juice, 2 tbsp oil

stir in slimey (thickened) flax

in a separate bowl, mix 2 c of flour, 1/2 tbsp scant BP, and a generous pinch of BSoda

mix dry ingredients and wet ingredients and pour into lined loaf pan

crush a handful of mixed nuts (Brazil, hazelnut, pecan, almond, cashew), and sprinkle on batter

bake in preheated 365 F for 1 H and 15 mins, of until a knife inserted in center comes out clean

cool on rack and drizzle with lemon icing

Lemon Icing

enough lemon juice and icing sugar, mix to combine

Thanks for looking!