Made with nothing but wholesome ingredients such as carrots, dates, applesauce, raisins, whole wheat flour and flax, this Vegan Carrot Bread might be healthy, but no one will ever know. Even kids will love it!
Preheat the oven to 350°F; grease and flour a one pound loaf pan.
In a large mixing bowl, combine the dry ingredients and mix well with a flat whisk until evenly combined; set aside.
In a small bowl or measuring cup, whisk together the almond milk and ground flax seeds; set aside.
In a second large mixing bowl, combine the grated carrots, applesauce, grated pineapple, date paste, vanilla extract and melted coconut oil and stir well with a wooden spoon or rubber spatula until all the ingredients are well combined.
Pour in the milk mixture and stir to combine, then add dry ingredients all at once and stir delicately until almost combined but a few patches of flour are still visible.
Add the chopped walnuts, dried apricots and raisins and mix until well combined and transfer the batter to the prepared pan.
Spread evenly to the edge of the pan and garnish the top with chopped walnuts, if desired.
Bake in the preheated oven for 70 to 75 minutes or until the top is nice and golden brown and a toothpick inserted in the center of the loaf comes out practically clean.
Remove the bread from the oven and place it on a cooling rack to cool for about 30 minutes, or at least until the pan and cake can be safely handled with your bare hands.
Remove the carrot bread from the pan and let it cool completely before slicing.
Store in a cool dry place in an airtight container for up to a week.