Whole-Grain Vegan Carrot Cake Loaf With Lemon Glaze

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1.5 cups finely grated carrot, unpacked

1 tbsp ground flax seed

1/2 cup pure maple syrup

3/4 cup almond milk (or other non-dairy milk)

1/3 cup light extra virgin olive oil (or oil of choice)

1.5 tsp pure vanilla extract

1/2 tsp apple cider vinegar

2 tsp freshly grated lemon zest

1.5 cups whole grain spelt flour

2 tsp ground cinnamon

1/2 tsp ground ginger

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp kosher salt

1/2 cup raisins, soaked for 10 minutes & drained

1/4 cup walnuts, chopped

Lemon glaze: 1/2 cup icing sugar whisked with 1 tbsp fresh lemon juice (or to taste)

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