Maple Carrot Loaf Maple Carrot Loaf

Food styling by David Grenier | Prop styling by Jennifer Evans Image by: Jodi Pudge

Breakfast loaves are often made with vegetable oil for moistness, but unsweetened applesauce works just as well. While this loaf is excellent on its own, if you want something a bit more indulgent, try topping your slice with a vegan butter-flavoured spread or a soy-based nut butter. 

  • Prep time 15 minutes
  • Total time 1 hour & 15 minutes
  • Portion size 8 servings
  • Credits : Canadian Living Magazine



In small bowl, mix flaxseed meal with 1/3 cup water. Let stand for 5 minutes.

In large bowl, whisk together flour, maple sugar, baking soda, cinnamon, xanthan gum, salt, nutmeg and cloves. In separate bowl, whisk together applesauce, coconut milk, lemon juice, vanilla and flaxseed meal mixture; stir into flour mixture just until combined. Fold in carrot. Scrape into greased 8- x 4-inch (1.5 L) loaf pan, smoothing top.

Bake in 350°F (180°C) oven until golden and cake springs back when touched, 35 to 40 minutes. Let cool in pan for 20 minutes; transfer directly to rack to cool completely.

Tip from The Test Kitchen: Maple sugar is made by boiling sap until the liquid is evaporated. It's less processed than white granulated sugar and twice as sweet!

Nutritional facts per serving: about

  • Fibre 4 g
  • Sodium 480 mg
  • Sugars 16 g
  • Protein 3 g
  • Calories 175.0
  • Total fat 3 g
  • Potassium 146 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 36 g


  • Iron 12.0
  • Folate 3.0
  • Calcium 6.0
  • Vitamin A 21.0
  • Vitamin C 3.0
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Baking & Desserts

Maple Carrot Loaf