Vegan Carrot Cake Loaf

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• ½ cup rolled oats
  Ingredient note

  Source: ½ cup rolled oats
• ¾ cup So Delicious Unsweetened Coconutmilk Beverage
  Ingredient note

  Source: ¾ cup So Delicious Unsweetened Coconutmilk Beverage
• 1 Tbsp flaxseed meal
  Ingredient note

  Source: 1 Tbsp. flaxseed meal
• 3 Tbsp pure maple syrup
  Ingredient note

  Source: 3 Tbsp. pure maple syrup
• 3 Tbsp melted coconut oil
  Ingredient note

  Source: 3 Tbsp. melted coconut oil
• 2 tsp vanilla extract
  Ingredient note

  Source: 2 tsp. vanilla extract
• ½ cup coconut palm sugar
  Ingredient note

  Source: ½ cup coconut palm sugar
• 1 cup loosely packed grated carrot
  Ingredient note

  Source: 1 cup loosely packed grated carrot
• 4 oz whole wheat pastry flour (about 1 cup)
  Ingredient note

  Source: 4 oz. whole wheat pastry flour (about 1 cup)
• 1 Tbsp baking powder
  Ingredient note

  Source: 1 Tbsp. baking powder
• 2 tsp ground cinnamon
  Ingredient note

  Source: 2 tsp. ground cinnamon
• 2 tsp ground ginger
  Ingredient note

  Source: 2 tsp. ground ginger
• ¾ tsp kosher salt
  Ingredient note

  Source: ¾ tsp. kosher salt
• ¾ cup chopped walnuts (divided)
  Ingredient note

  Source: ¾ cup chopped walnuts (divided)

1. Preheat oven to 350°F and line a loaf pan with lightly greased parchment paper.
2. Combine oats and coconutmilk beverage in a large bowl; let sit 20 minutes
3. Meanwhile, combine flaxseed meal with 2 Tbsp water; let sit 5 minutes.
4. Pour flaxseed mixture into bowl with soaked oats. Stir in maple syrup, coconut oil, vanilla, and coconut sugar; whisk to combine. Fold in grated carrots.
5. In a separate bowl, combine flour, baking powder, cinnamon, ginger, and salt; stir with a whisk.
6. Combine flour mixture and carrot mixture; stir until just combined (do not overmix). Fold in ½ cup of the chopped walnuts.
7. Pour batter into prepared loaf pan and scatter remaining ¼ cup chopped walnuts on top. Bake until loaf is golden brown and firm, and a toothpick or knife comes out mostly clean, about 1 hour 15 mins.
8. Let rest for 10 minutes in pan; remove from pan and let cool completely on a wire rack.
9. Store leftovers covered at room temperature for up to 4 days, or slice and freeze for up to 1 month. Reheat in the microwave or toaster oven until tender and warmed through.