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Vegan Carrot Cake Loaf with Cream Cheese Frosting Recipe

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4 from 8 reviews

  • Author: Emma
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings
  • Diet: Vegan

Description

This Vegan Carrot Cake Loaf is a moist, flavorful treat perfect for any occasion. With a blend of warm spices, grated carrots, and optional nuts for texture, this loaf bakes to golden perfection and is topped with a creamy vegan cream cheese frosting. It’s easy to make, dairy-free, and a wonderful plant-based dessert or snack for those seeking a delicious vegan option.

Ingredients

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
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt (or to taste)

Wet Ingredients & Add-ins

  • 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 bean paste

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 bean paste
  • 1/4 cup (25g) chopped pecans or walnuts (optional)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 180°C (355°F). Line an 8-inch (20 cm) loaf pan with parchment paper to ensure easy removal of the cake after baking.
  2. Mix dry ingredients: In a large mixing bowl, add all the dry ingredients — flour, sugars, baking powder, cinnamon, ginger, and salt. Whisk thoroughly until the mixture is uniform and free of lumps.
  3. Add wet ingredients and carrots: To the dry mix, add the grated carrots, dairy-free milk, oil, optional nuts, apple cider vinegar, and vanilla bean paste. Mix gently until just combined. The batter will initially seem thick but will loosen after a couple of minutes as the carrots and sugar soften.
  4. Pour batter into pan: Transfer the batter into the prepared loaf pan, spreading it out evenly.
  5. Bake the loaf: Place the pan in the oven and bake for 60-65 minutes. Check doneness by inserting a toothpick in the center—the toothpick should come out clean or with a few moist crumbs but no wet batter.
  6. Cool the cake: When done, remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer the loaf onto a wire rack to cool completely before frosting.
  7. Prepare the frosting: In a large bowl or a stand mixer fitted with the paddle attachment, beat the vegan butter until light and fluffy. Add vegan cream cheese and continue beating until smooth and lump-free.
  8. Add sugar and vanilla to frosting: Mix in powdered sugar and vanilla bean paste until just combined. If the frosting is too runny, add more powdered sugar or a few tablespoons of cornstarch. Chill the frosting until needed.
  9. Frost the cake: Once the loaf is completely cooled, spread the cream cheese frosting evenly on top of the cake. Sprinkle with chopped nuts if desired.
  10. Slice and serve: Cut the loaf into slices and serve at room temperature. Enjoy the moist and spiced vegan carrot cake.
  11. Storage instructions: Store the unfrosted loaf in an airtight container at room temperature for up to 2 days. If frosted, keep it at room temperature for 1-2 hours or refrigerate for about 2 days. Let the cake come to room temperature before serving.

Notes

  • You can swap granulated sugar and brown sugar quantities based on preference or availability.
  • Optional nuts add texture and flavor; use walnuts or pecans as preferred.
  • Apple cider vinegar or lemon juice activates the baking powder and helps with the cake’s rise and tenderness.
  • Adjust frosting thickness with powdered sugar or cornstarch as needed.
  • Ensure the loaf is completely cool before applying frosting to prevent melting.
  • For longer storage, wrap tightly and freeze unfrosted loaf for up to 1 month.
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://myeasyplate.com/vegan-carrot-cake-loaf-with-cream-cheese-frosting-recipe/