Carrot Walnut Loaf with Cream Cheese Frosting

Ingredients 

For the loaf

• 2 1/2 cups all purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 ground ginger
• 3/4 cup oil
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 3 large eggs, at room temperature
• 2 tsp vanilla extract
• 3 cups shredded carrots
• 1/2 cup chopped walnuts

Frosting

• 8 ounces cream cheese, at room temperature
• 1 stick unsalted butter, at room temperature
• 2 tsp vanilla extract
• 2 cups powdered sugar, sifted
• Chopped walnuts for garnish

Instructions

1. Preheat the oven to 350 degrees F. Spray a loaf pan with nonstick cooking spray.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
3. In a large bowl, whisk together the oil, brown sugar, granulated sugar and eggs. 
4. Stir the vanilla and carrots. Add the dry ingredients and mix until just combined. Stir in the walnuts.
5. Pour the batter into the prepared loaf pan. 
6. Bake for about 65 to 75 minuted. Bake until a toothpick comes out clean.
7. Let cool the loaf cool completely before adding the cream cheese frosting.

Cream Cheese Frosting

1. In the bowl beat the cream cheese, butter and vanilla on medium-high speed until very light, creamy and smooth. On low speed gradually add in the sugar and beat until fluffy.
2. Spread frosting evenly over the loaf. Slice and serve.

This is a family favorite and honestly one of my favorite loaves. Make this and enjoy it with your loved ones.

Dairy Free Chia Pudding

Ingredients 

• 2 tbsp chia seeds
• 1/2 cup almond milk
• 1 tsp maple syrup (optional)
• Frozen strawberries

Instructions

1. Add the chia seeds, almond milk and maple syrup in a container. Stir them together and place them in the refrigerator overnight. 
2. I created the strawberry puree by placing frozen strawberries in a blender. It gave my chia pudding a sweet flavor since I opted out of the maple syrup.
3. I topped my chia pudding with shredded almonds and extra fruit that I had in my refrigerator. 

What's so great about this meal is that it's easy to make and you can take it on the go. Make this the night before and it's all ready for you the next day. I hope you enjoy it as much as I do.