Description
Easy vegan carrot cake loaf with the classic flavors of carrot cake, but with the one-bowl simplicity of banana bread! This moist quick bread uses brown sugar and lots of warm spices for the best flavor. It’s delicious by itself or topped with a soft dairy-free cream cheese frosting!
Ingredients
Dry ingredients:
- 2 ½ cups (315g) all-purpose plain flour, spooned and leveled
- ½ cup (100g) granulated sugar (or use more brown sugar)
- ½ cup (95g) packed brown sugar (or use more granulated sugar)
- 3 teaspoons baking powder
- 2 ½ teaspoons ground cinnamon
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt, or to taste
Wet ingredients:
- 2 cups (200g) coarsely grated carrots (around 1–2 large carrots)
- 1 cup (250g) dairy-free milk
- ½ cup (120g) neutral flavored oil or light olive oil
- ¾ cup (90g) chopped walnuts or pecans, optional
- 1 tablespoon apple cider vinegar (or regular vinegar or lemon juice)
- 1 teaspoon vanilla extract
To decorate:
- 3 tablespoons (43g) vegan block butter, room temperature
- ½ cup (80g) vegan cream cheese, room temperature
- 1 ½ cups (150g) powdered sugar / icing sugar, or as needed
- ½ teaspoon vanilla extract
- ¼ cup (25g) chopped pecans or walnuts, optional
Instructions
1. Preheat your oven to 180°C (355°F). Line an 8-inch (20 cm) loaf pan with parchment paper.
2. Add all the dry ingredients to a large mixing bowl and whisk until no lumps remain.
3. Add all wet ingredients, including grated carrots and optional nuts, to the dry mixture and stir until just combined. The batter will initially be thick, but it will loosen after a few minutes.
4. Pour the batter into the prepared loaf pan and smooth the top.
5. Bake for 60–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
6. Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. To make the cream cheese frosting, beat the vegan butter until light and fluffy.
8. Add the vegan cream cheese and beat until smooth and lump-free.
9. Add powdered sugar and vanilla extract and beat until just combined. Adjust consistency with more sugar or cornstarch if needed. Chill until ready to use.
10. Once the loaf is completely cool, spread the frosting on top and sprinkle with chopped walnuts or pecans, if desired.
11. Slice and serve at room temperature.
Notes
Use freshly grated carrots for best moisture and texture.
To add raisins or coconut, reduce nuts to 1/4 cup and add 1/2 cup raisins or coconut.
If you don’t have vegan cream cheese, substitute with lemon buttercream: 1/3 cup vegan butter, 1 1/2 cups powdered sugar, and 2-3 teaspoons lemon juice.
Store unfrosted loaf at room temperature for up to 2 days. Frosted loaf should be stored in the fridge and brought to room temp before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American, Vegan
Nutrition
- Serving Size: 1 slice