Vegan Carrot Cake Loaf
Incredibly easy vegan carrot cake loaf that’s moist and filled with toasted walnut and raisins. I made a creamy cashew frosting to accompany the cake but honestly, it tastes ‘complete’ even without it. 🙂
Cinnamon, cardamom, nutmeg, and ginger impart a warm and spiced flavor to the cake. Muscovado sugar (which has a strong molasses content) makes the cake rich and brown upon baking.
Let’s go!
Vegan Carrot Cake Loaf
Easy Vegan Carrot Cake Loaf Recipe
Servings 1 loaf
Calories 3537kcal
Recipe Video
Ingredients
To prepare cashew frosting,
- 1 cup raw cashews
- 1/4 cup maple syrup
- 1/4 cup soy milk
- 1 teaspoon cinnamon powder
To prepare cake loaf,
- 2 tablespoons flax meal
- 6 tablespoons warm water
- 1 cup muscovado sugar
- 1 tablespoon grated ginger
- 2 teaspoons vanilla extract
- 2 tablespoons lemon juice
- 1/4 cup cooking oil
- 1 cup soy milk
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon cinnamon powder
- 1 teaspoon cardamom powder
- 1/2 teaspoon nutmeg powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup walnuts (toasted and chopped)
- 1/2 cup raisins
- 2 cups grated carrots
Instructions
Prepare cashew frosting:
- Soak cashews in 2 cups of water for 2-3 hours.
- Drain and transfer the cashews in a blender. Add maple syrup + soy milk + cinnamon powder and blend until creamy.
- Transfer to your fridge and let it chill.
Prepare cake:
- In a medium mixing bowl, add flax meal + warm water. Let it rest for 10 minutes (this is our flax egg).
- *After 10 minutes* Add muscovado sugar + ginger + vanilla extract + lemon juice + oil + soy milk. Mix well and set aside (this is our wet ingredients).
- In a separate large mixing bowl, add flour + salt + cardamom powder + cinnamon powder + nutmeg powder + baking soda + baking powder. Mix well using a whisker (this is our dry ingredients).
- Pour the wet ingredients over the dry ingredients. Using a spatula, gently fold and mix until the batter comes together (see video for reference).
- Now add toasted walnuts + raisins + shredded carrots. Continue folding and mixing until the these ingredients are well-incorporated into the batter (do not over mix - see video for reference).
- Transfer this batter to a well-greased loaf pan. Even out the surface using a spatula.
- Transfer to a preheated oven (I usually preheat 10-15 minutes prior to baking) and bake for 60 minutes at 180 C / 356 F.
- Once baked, withdraw the loaf pan from the oven and let it sit for about 5-8 minutes.
- *After 8 minutes* Pierce the edges of the pan using a knife and gently transfer the cake onto a cooling rack. Allow it to cool for 20-30 minutes.
- Divide the loaf into slices (you can make around 9-10 slices), 'butter' it up with the cashew frosting and enjoy.
Nutrition
Serving: 1loaf | Calories: 3537kcal | Carbohydrates: 614g | Protein: 74g | Fat: 167g | Saturated Fat: 20g | Sodium: 4709mg | Potassium: 3798mg | Fiber: 34g | Sugar: 293g | Vitamin A: 43927IU | Vitamin C: 52mg | Calcium: 1477mg | Iron: 30mg
Tried this recipe?Mention @veganbell24 or tag #veganbell!
