Carrot Orange Loaf

Today's the very last day of september: mornings are definitely more chilly, I want to take a warm cup of cappuccino more often and been baking sweet potatoes like crazy. Sweater weather is here to stay my friends! And judging from what I see through the window as I'm typing this post I can say there's no turning back...no more sandals, no more ice lollies (though I'm the one who still eats ice cream during winter); it's depressingly grey and rainy today (and looks like it will stay like this for the rest of the week, duh) but I refuse to think that the end of summer means the end of fun.

This year I'll try to beat that post-summer blues with yummy autumnish recipes, wish I could hibernate and sleep until winter is over but I'm not a polar bear so I won't start my yearly cold weather rant and try to make the best of autumn. I haven't had a cup of thick hot chocolate in ages and this rainy day calls for something comforting and what a better thing to pair with a hot beverage than a hearty and moist Carrot and Orange Loaf? This wholesome loaf is made with a blend of whole wheat, spelt and oat flours and completely dairy free. Sweet grated carrots, maple syrup and the vanilla soy yogurt adds the right amount of sweetness so it's almost 100% refined sugar free (if your soy yogurt is sweetened with whole cane sugar then it'll be even better). 

To make it look a bit more 'finished' I topped it with an orange icing but if you want it to be refined sugar-free then you can totally skip this last step. 

I wish you all a great start into the new month! Can't wait to see what my fellow food bloggers have in store for the fall/winter season!

Receta en español aquí!

Carrot Orange Loaf

Ingredients
1/2 cup freshly squeezed orange juice.
1/2 cup cashews, soaked overnight.
3 tablespoons raisins.
1/4 cup soy milk.
4 tbsp pure maple syrup (or agave syrup).
2 tbsp sunflower oil.
2 tbsp vanilla-flavored soy yogurt.
2 tsp apple cider vinegar.
3/4 tsp ground cinnamon.
1/4 tsp ground allspice.
1/8 tsp ground clove.
1 cup whole wheat flour.
1/4 cup whole oat flour.
1/2 cup whole spelt flour.
1 cup shredded carrot.
2 tsp orange zest.
1/2 cup walnuts, chopped.
1 tbsp baking powder.
1 tsp baking soda.
1 tbsp potato starch.
1/2 tsp salt.

- For the orange icing (optional):
1/2 cup confectioner's sugar.
1 tbsp fresh orange juice.

Directions

Drain cashews and blend with the orange juice and raisins; process until completely smooth. Add in milk, maple syrup, oil, yogurt, vinegar and spices. Blend until thoroughly incorporated.

Preheat oven to 190 ºC (375 ºF) and lightly grease an 20 x 10 cm (8 x 4-inch) loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper.

In a mixing bowl mix together with a wire whisk the flours, carrot, baking powder, soda, potato starch and orange zest. Add in the wet cashew mixture and stir together. 

Finally add the chopped walnuts to the batter but stir just a little bit so the chunks won't sink to the bottom of the pan.

Pour into the prepared pan and bake for 30 to 35 minutes, or until a cake tester inserted into the center comes out clean.

Let the loaf cool in the pan on a wire rack for 5 minutes. Remove from pan and let cool completely before glazing witht the orange icing.

To make the orange icing simply combine the sugar with the orange juice until it reaches the desired thickness. Drizzle the icing over the cooled loaf and serve.

Store in an airtight container.