Vegan Carrot Cake Loaf (with Cashew Frosting)

Name: Vegan Carrot Cake Loaf
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 cup raw cashews; 1/4 cup maple syrup; 1/4 cup soy milk; 1 teaspoon cinnamon powder; 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

type - Desserts

tag - Cake

Vegan Carrot Cake Loaf

Incredibly easy vegan carrot cake loaf (with lots of toasted walnut and raisins) that’s moist and so delicious.

I made 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!

5 from 2 votes

Vegan Carrot Cake Loaf

Easy Vegan Carrot Cake Loaf Recipe

Save Recipe Pin 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 - 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.