Looking for a fun baking project this long weekend?

This recipe is gluten free, vegan, and very tasty!

We tested it ourselves, and the consensus is that we ‘loaf’ it. Try for yourselves!


1 and 1/2 cups spelt flour
2 teaspoons baking powder
1/2 teaspoon baking soda
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 unrefined coconut oil
1/2 cup pure maple syrup (We used 1/4 cup of raw agave nectar, and a 1/4 cup of Maple syrup)**
2 teaspoons vanilla extract
1/2 cup non-dairy milk

**We added some raisins for fun.

1 cup raw cashews, soaked*
juice of 1 lemon (about 1/4 cup)
2 tablespoons pure maple syrup
1-3 tablespoons non-dairy milk
1 teaspoons vanilla extract
pinch of salt
1/2 teaspoon cinnamon (optional)

**Chopped Pecans and coconut shreds for sprinkling 😉


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!

*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.

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