Carrot-Cardamom Bread with Cinnamon Cashew Cream

Carrot-cardamom bread made with olive oil, whole-grains, and plenty of rich spices, and 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 tsp. ground ginger
• 1 tsp. baking powder
• 1 cup finely grated carrots
• 3/4 cup coconut sugar (or light brown sugar)
• 2 large eggs
• 1/2 cup extra-virgin olive oil
• 1 tsp. vanilla extract
• 1 Tbsp. orange zest (plus 3 Tbsp. fresh orange juice)
• 1 1/2 cups whole-wheat pastry flour (or white whole-wheat flour)
• 1 tsp. ground cinnamon
• 1 tsp. ground cardamom
• 3/4 tsp. baking soda
• 1/4 tsp. kosher salt
• 1/2 cup toasted chopped pecans or walnuts
• 1 cup raw cashews (soaked in hot water for 1 hour)
• 2 Tbsp. honey
• 1 tsp. fresh lemon juice
• 1/4 tsp. vanilla extract
• 1/4 tsp. ground cinnamon
• 1/8 tsp. kosher salt
• 3 Tbsp. unsweetened nut or coconut milk

Instructions

1. 1

   Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray.

2. 2

   Combine carrots, sugar, eggs, oil, vanilla, orange zest and juice in a large bowl; whisk to combine.

3. 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. 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. 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.