Carrot Cake Breakfast Loaf with Maple Cashew Cream Frosting

Unpopular opinion: carrot cake over everything. Well, except brownies…but it’s close.

4 medium carrots, peeled and chopped into 1 inch pieces

2 eggs

1/2 cup maple syrup

3 tbsp date molasses

2 tbsp olive oil

sprinkle of cinnamon

pinch of sea salt

2 tbsp ground flax

1 cup oat flour

1/4 cup quinoa flour

2 tbsp coconut flour

pinch of baking powder

1 cup chopped walnuts

set oven to 350 and grease a loaf pan. add carrots to a food processor and pulse into diced and fine. remove from processor and set aside. add remaining ingredients (minus walnuts and carrots) to the processor and blend until a thick batter forms. stir in the carrots and walnuts. pour batter into loaf pan and top with more walnuts. bake for 35-40 minutes and let cool completely before slicing.

while that’s baking, put together the frosting:

1 cup soaked cashews

3 tbsp maple syrup

splash of vanilla

sprinkle of sea salt

2 tbsp warm water

blend ingredients together until thick and a bit runny. pour into a jar and store in the fridge for at least an hour to thicken. once bars have cooled completely top with the frosting and place back in the fridge to set before serving.