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Carrot-cardamom bread with cinnamon cashew cream
by Jamie Vespa on Tuesday March 20, 2018
Carrot-Cardamom Bread with Cinnamon Cashew Cream

Carrot-cardamom bread is made with olive oil, whole grains, and plenty of rich spices. It's frosted with luxurious plant-based cinnamon cashew cream. This beautiful loaf is perfect for serving at spring brunches or to prepare for a week of nutritious breakfasts.

Ingredients

  • 1 cup finely grated carrots
  • ¾ cup coconut sugar (or light brown sugar)
  • 2 large eggs
  • ½ cup extra-virgin olive oil
  • 1 tsp. vanilla extract
  • 1 Tbsp. orange zest, plus 3 Tbsp. fresh orange juice
  • 1½ cups whole-wheat pastry flour (or white whole-wheat flour)
  • 1 tsp. ground cinnamon
  • 1 tsp. ground cardamom
  • 1 tsp. ground ginger
  • 1 tsp. baking powder
  • ¾ tsp. baking soda
  • ¼ tsp. kosher salt
  • ½ cup toasted chopped pecans or walnuts

**Cinnamon-Cashew Cream**

  • 1 cup raw cashews, soaked in hot water for 1 hour
  • 3 Tbsp. unsweetened nut or coconut milk
  • 2 Tbsp. honey
  • 1 tsp. fresh lemon juice
  • ¼ tsp. vanilla extract
  • ¼ tsp. ground cinnamon
  • ⅛ tsp. kosher salt

Instructions

  1. Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray.
  2. Combine carrots, sugar, eggs, oil, vanilla, orange zest and juice in a large bowl; whisk to combine.
  3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, cardamom, ginger, baking powder, baking soda, and salt in a bowl, stirring with a whisk. Add flour mixture to carrot mixture; whisk just until combined. Fold in nuts. Pour batter into prepared pan.
  4. Bake at 350°F for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack. Remove bread from pan; cool completely.
  5. Prepare cinnamon-cashew cream by combining all ingredients in a food processor; blend until very smooth (3 to 4 minutes). Spread cream over top of bread loaf, or on individual slices after being cut. Sprinkle with additional nuts, if desired.
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Serves: 12 slices
 
Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.