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Vegan Carrot Cake Loaf (with Cashew Frosting)

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Vegan Carrot Cake Loaf

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
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5 from 1 vote

Vegan Carrot Cake Loaf

Easy Vegan Carrot Cake Loaf Recipe
Course Dessert
Cuisine Universal
Keyword cake, carrot cake, cashew frosting, loaf cake, vegan cake, vegan carrot cake
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 1 loaf
Calories 3537kcal
Author Veganbell

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!

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