Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Carrot Cake Loaf Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 87 reviews
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 60-65 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Description

This Vegan Carrot Cake Loaf is a moist, flavorful treat perfect for anyone seeking a dairy-free, egg-free dessert. Made with fresh grated carrots, warming spices, and a luscious vegan cream cheese frosting, this loaf is a delightful twist on the classic carrot cake. It combines a tender crumb with a rich frosting, ideal for serving at tea time, brunch, or as a wholesome snack.

Ingredients

Units Scale

Dry Ingredients

  • 2 1/2 cups (315g) all-purpose plain flour (spooned and leveled)
  • 1/2 cup (100g) granulated sugar (or use more brown sugar)
  • 1/2 cup (95g) packed brown sugar (or use more granulated sugar)
  • 3 teaspoons baking powder
  • 2 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt (or to taste)

Wet Ingredients

  • 2 cups (200g) coarsely grated carrots (around 1-2 large carrots)
  • 1 cup (250g) dairy-free milk
  • 1/2 cup (120g) neutral flavored oil (or a light olive oil)
  • 3/4 cup (90g) chopped walnuts (or pecans, optional)
  • 1 tablespoon apple cider vinegar (regular vinegar or lemon juice, optional)
  • 1 teaspoon vanilla extract

Frosting Ingredients

  • 3 tablespoons (43g) vegan block butter (room temperature)
  • 1/2 cup (80g) vegan cream cheese (room temperature)
  • 1 1/2 cups (150g) powdered sugar / icing sugar (or as needed)
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (25g) chopped pecans (or chopped walnuts, optional)

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (355°F). Line an 8-inch (20 cm) loaf pan with parchment paper for easy removal of the loaf.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, ground ginger, and salt until well combined and lump-free.
  3. Add Wet Ingredients: To the dry mixture, add the grated carrots, dairy-free milk, neutral oil, chopped walnuts (if using), apple cider vinegar (or lemon juice), and vanilla extract. Stir gently with a spoon or spatula until just combined. The batter will be thick initially but will loosen as the carrots and sugar integrate.
  4. Prepare for Baking: Pour the batter evenly into the lined loaf pan, smoothing the top with a spatula for even baking.
  5. Bake the Loaf: Bake in the preheated oven for 60-65 minutes. The cake is done when a toothpick inserted in the center comes out clean or with only a few moist crumbs—not wet batter.
  6. Cool the Cake: Let the loaf cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely.
  7. Make the Cream Cheese Frosting: In a large bowl or stand mixer fitted with a paddle attachment, beat the vegan butter until light and fluffy. Add the vegan cream cheese and continue beating until smooth and lump-free.
  8. Add Sugar and Flavor: Add the powdered sugar and vanilla extract to the bowl and beat until just combined. If the frosting is too soft, add additional powdered sugar or a few tablespoons of cornstarch to thicken. Chill the frosting until ready to use.
  9. Frost the Loaf: Once the loaf is completely cooled, spread the cream cheese frosting evenly on top of the cake.
  10. Garnish: Sprinkle chopped pecans or walnuts over the frosting for added texture and flavor.
  11. Serve: Slice the loaf and serve at room temperature for the best taste and texture.
  12. Storage: Store the unfrosted loaf in an airtight container at room temperature for up to 2 days. If frosted, store at room temperature for 1-2 hours or refrigerate for about 2 days. Bring to room temperature before serving. Regular buttercream cakes can be stored at room temperature for 1-2 days.

Notes

  • Use spooned and leveled flour for accurate measurement to ensure the right texture.
  • You can substitute granulated sugar with additional brown sugar or vice versa to suit your sweetness preference.
  • Walnuts can be substituted with pecans or other nuts according to preference or dietary restrictions.
  • Apple cider vinegar or lemon juice helps to react with the baking powder for a better rise and moist crumb but can be omitted.
  • For thicker frosting, adjust powdered sugar or add cornstarch as needed, and chill before spreading.
  • If storing the frosted cake in the fridge, allow it to warm to room temperature before serving for best texture and flavor.

Find it online: https://yumrecipesfood.com/vegan-carrot-cake-loaf-recipe/