Carrot Cake Loaf

1 and 1/2 Cups Carrots, Finely Grated (about 2 and 1/2 Carrots)
2 Tsp Lemon Zest, Grated (Zest from 2 Lemons)

1/2 Cup Pure Maple Syrup
1/3 Cup Coconut Oil
1 and 1/2 Tsp Pure Vanilla Extract
1/2 Tsp Apple Cider Vinegar
1 Tbsp Ground Flax Seed
3/4 Cup Nut Milk

In a bowl, mix together grated carrots, ground flax, maple syrup, nut milk, coconut oil, vanilla extract, vinegar and lemon zest. Set aside for at least 2 minutes while you gather the dry ingredients.

1 and 1/2 Cup Whole Grain Spelt Flour
2 Tsp Ground Cinnamon
1/2 Tsp Ground Ginger
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Salt

In another bowl, whisk together spelt flour, cinnamon, ground ginger, baking powder, baking soda and salt.

Pour the wet ingredients and stir until just combined (a few dry spots may remain).

1/2 Cup Raisins, Soaked for 10 minutes and Drained
1/4 Cup Walnuts, Chopped

Fold in the raisins and chopped walnuts. Be careful not to overmix as spelt is a very delicate flour.

Preheat the oven to 350 degrees F

Lightly grease the sides of the pan with coconut oil and set aside.

Pour into prepared pan and bake for 50 minutes or until a toothpick comes out clean. Cool for 10 minutes in the pan and transfer the loaf to a wire rack to cool completely.

Taste Note: Tastes AWESOME
Source: ohsheglows