Preheat oven to 350F and grease a 7.5? x 3.5? loaf pan. I used a silicon loaf pan so no greasing was needed.
Combine dry ingredients in a large bowl.
In a separate bowl, mix together wet ingredients.
Add wet to dry and stir until combined. The batter should be a similar consistency as muffins – creamy and thick, but not doughy and firm.
Stir carrots, raisins and walnuts.
Scoop batter into prepared pan and bake for 60 – 70 minutes, or until toothpick inserted comes out clean.
Allow to cool for a couple minutes before removing it from the pan [if you’re not using a silicon pan, keep the loaf in the pan for 1 hour] Allow to cool for a total of 2 hours.
Drizzle with cashew cream “cheese” icing and serve.
Notes
I ended up using ¾ cup of full fat coconut milk. Start with ½ cup and make sure you have the desired consistency [explained above]. If you live in a drier climate, you may have to go up to ¾ cup.
I used olive oil because ½ cup coconut oil is expensive! I think it would have tasted richer with coconut oil, but either one will do the trick!
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/05/carrot-cake-loaf-with-cream-cheese-icing/