If you’re craving a dessert that’s just as comforting as it is vibrant, this Vegan Carrot Cake Loaf Recipe is your new best friend. Bursting with the natural sweetness of fresh carrots and warm spices like cinnamon and nutmeg, this loaf is rich, moist, and infused with the cozy flavors we all love in a classic carrot cake. It features wholesome ingredients like walnuts for crunch and a luscious vegan glaze that brings it all together beautifully. Whether you’re vegan or just looking for a delightful plant-based treat, this recipe is a joy to bake and even more satisfying to eat.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in building the taste, texture, and appearance of your Vegan Carrot Cake Loaf Recipe. Simple but thoughtfully chosen, these components come together to create that unmistakable moist crumb, just-sweet-enough flavor, and that warm, inviting aroma.
- Soy milk: Acts as the base for our vegan buttermilk, adding creaminess and tang.
- Apple cider vinegar: Reacts with baking soda to give the loaf a tender rise and slight tang.
- Raw carrots: Provide natural sweetness, moisture, and vibrant color to the loaf.
- Olive oil: Adds healthy fats and richness for a moist crumb.
- Vegan Greek-style yogurt: Contributes creaminess and a subtle tang that enhances the flavor.
- Vanilla extract: Lifts the flavor profile with sweet, floral notes.
- Light brown sugar: Brings depth and caramel undertones to balance the spices.
- All-purpose flour: The structure-builder for the loaf’s tender yet sturdy crumb.
- Baking powder: Essential leavening agent that helps the loaf rise perfectly.
- Baking soda: Combines with vinegar for lift and a lighter texture.
- Ground cinnamon: A warming spice that pairs beautifully with carrots.
- Ground nutmeg: Adds aromatic warmth and complexity.
- Ground ginger: Offers a subtle spicy kick to round out the flavors.
- Sea salt: Balances sweetness and highlights the spices.
- Walnuts (roughly chopped): Provide delightful crunch and a lovely nutty flavor.
- Vegan butter (block-style): Used for greasing and creating the glaze with a rich buttery finish.
- Powdered sugar: Sweetens the glaze smoothly without grit.
- Non-dairy milk: Helps achieve the perfect consistency for the glaze.
How to Make Vegan Carrot Cake Loaf Recipe
Step 1: Preparing Your Oven and Loaf Pan
Start by preheating your oven to fan 160°C (320°F) or conventional 180°C (356°F). Lightly grease your loaf pan with vegan butter or oil, then line it with parchment paper, making sure to leave some overhang for easy removal of the cake later. This prepping step ensures your cake won’t stick and sets you up for an easy cleanup.
Step 2: Creating Vegan Buttermilk
Combining soy milk with apple cider vinegar and letting it sit for 10 minutes is a simple but brilliant trick that mimics traditional buttermilk’s tang and acidity. This mixture is key for reacting with the baking soda to help your cake rise beautifully.
Step 3: Blending the Carrot Mixture
Add the vegan buttermilk, peeled and chopped carrots, olive oil, vegan Greek-style yogurt, and vanilla extract to a food processor. Pulse until you get a smooth, vibrant orange mixture. This pureed carrot base keeps the loaf moist and infuses it with fresh vegetable sweetness.
Step 4: Combining Wet Ingredients
Pour the carrot puree into a large mixing bowl, then add your light brown sugar. Whisk them together until fully incorporated. This step helps dissolve the sugars and evenly distributes the wet ingredients for a consistent batter.
Step 5: Preparing the Dry Ingredients
In a separate bowl, whisk all your dry ingredients: the sifted flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and sea salt. Sifting ensures there are no lumps and the spices get distributed evenly, which means every bite will be perfectly spiced.
Step 6: Making the Batter
Sift half of the dry mixture into the wet ingredients and gently fold them together with a spatula. Then add the chopped walnuts and the remaining dry ingredients, folding carefully until you see no streaks of flour. Remember, gentle folding is essential here — overmixing can lead to a dense cake rather than the soft, tender loaf we’re aiming for.
Step 7: Assembling the Loaf
Transfer your batter into the prepared loaf pan and smooth out the top using a spatula or the back of a spoon. For an extra touch, cut thin strips of vegan butter and place them down the center. This trick adds a little richness and a subtle buttery patch as it bakes.
Step 8: Baking to Perfection
Place your loaf pan on a baking sheet and bake in the center of your oven for 55 to 65 minutes. Around the 55-minute mark, test with a toothpick or knife; it should come out mostly clean with a few moist crumbs attached but no batter. If needed, bake in small increments until perfectly done. The top should turn a warm, golden brown with a pleasant crust forming.
Step 9: Cooling Your Cake
After baking, allow the cake to cool in the pan for 10 minutes to firm up slightly. Then, carefully transfer it to a wire rack to cool completely. This cooling step is crucial before you add the finishing glaze to prevent it from melting off.
Step 10: Making Candied Walnuts
While the cake cools, gently cook walnuts with sugar and vegan butter in a pan over low heat for 5-7 minutes. Toss constantly until the sugar melts and coats the nuts. Once fragrant and glossy, transfer the walnuts to parchment to cool and harden. These are lovely for sprinkling over your finished loaf for added crunch and sweetness.
Step 11: Browning the Vegan Butter for Glaze
In a saucepan, melt the vegan butter over medium heat, stirring constantly for about 5 minutes until it turns a golden brown with a nutty aroma. This step intensifies the buttery flavor, elevating your glaze to a new level.
Step 12: Preparing and Drizzling the Glaze
Whisk powdered sugar, non-dairy milk, and vanilla extract into the browned butter until smooth and shiny. Drizzle this mouthwatering glaze over your cooled carrot cake loaf and watch it cascade down the sides—adding sweetness and a glossy finish.
How to Serve Vegan Carrot Cake Loaf Recipe
Garnishes
A sprinkle of the homemade candied walnuts over the glaze adds crunch and a lovely caramelized note, while a light dusting of cinnamon can heighten the warm spice aroma. Freshly chopped walnuts or a scatter of edible flowers can make your loaf feel extra special and ready for any gathering.
Side Dishes
This Vegan Carrot Cake Loaf Recipe pairs wonderfully with a little scoop of vegan vanilla ice cream or a dollop of coconut whipped cream for a creamy contrast. For a morning treat, enjoy it alongside your favorite plant-based coffee or chai tea to complement those familiar spiced flavors.
Creative Ways to Present
Slice the loaf and layer it with vegan cream cheese frosting and fresh fruit to create a rustic vegan carrot cake trifle. Or, toast individual slices lightly and serve as a sweet snack topped with almond butter and thin apple slices for a delightful texture combo.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap your Vegan Carrot Cake Loaf tightly in plastic wrap or store it in an airtight container. It will keep well at room temperature for up to five days if it’s not too warm, or in the fridge for up to a week, making it perfect for enjoying throughout the week without loss of freshness.
Freezing
If you want to save slices for later, flash-freeze them by placing individual slices separated by parchment paper in a sealed container or freezer bag. Your Vegan Carrot Cake Loaf Recipe will stay delicious in the freezer for up to a month—great for last-minute dessert emergencies!
Reheating
To warm frozen slices, simply thaw at room temperature for a couple of hours. For that just-baked feel, pop slices in a toaster oven or a low oven for a few minutes to revive the texture and aroma before enjoying.
FAQs
Can I substitute soy milk with another plant milk?
Absolutely! While soy milk works beautifully in this recipe especially for making vegan buttermilk, you can swap in almond, oat, or cashew milk. Just make sure it’s unsweetened to balance the sweetness in the loaf.
Do I have to use walnuts or can I use other nuts?
Walnuts add a lovely texture and flavor that pairs well with carrot cake spices, but feel free to experiment with pecans, almonds, or even pumpkin seeds if you prefer. Just chop them roughly to maintain that pleasant crunch.
Is vegan Greek-style yogurt important in this recipe?
The vegan Greek-style yogurt adds richness and moisture, helping create a tender crumb and slight tang. If you don’t have any, you could substitute with unsweetened plant-based yogurt, though the texture may be slightly different.
Can I make this cake gluten-free?
This recipe uses all-purpose flour for its structure, but you can try substituting a gluten-free flour blend. Make sure it contains xanthan gum or another binder to help mimic the texture, or experiment with oat flour blends for a nice result.
How long does the glaze keep on the cake?
The glaze stays fresh and glossy for up to 3 days when refrigerated. If you like, you can add the glaze just before serving to keep the top looking crisp and pretty, especially if you plan to store the cake longer.
Final Thoughts
Making this Vegan Carrot Cake Loaf Recipe is like giving yourself a warm, delicious hug filled with spices, nuts, and sweet carrot goodness. It’s an easy bake that delivers so much flavor and joy, perfect for sharing or savoring alone with a cup of tea. Trust me, once you try this loaf, it will become a regular favorite in your kitchen rotation. Happy baking!
Print
Vegan Carrot Cake Loaf Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
- Diet: Vegan
Description
This Vegan Carrot Cake Loaf is a moist and flavorful plant-based treat made with fresh carrots, warm spices, and a rich vegan butter glaze. Perfect for breakfast, snack, or dessert, this loaf features a tender crumb, crunchy candied walnuts, and a luscious glaze that elevates the classic carrot cake experience without any dairy or eggs.
Ingredients
Wet Ingredients
- 160 ml soy milk
- 2 teaspoons apple cider vinegar
- 250 g raw carrots (peeled and roughly chopped) (~4 medium carrots)
- 120 ml olive oil
- 80 g vegan Greek-style yogurt
- 1 tablespoon vanilla extract
- 200 g light brown sugar
Dry Ingredients
- 280 g all-purpose flour (sifted)
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- ½ teaspoon sea salt
- 125 g walnuts (roughly chopped)
Toppings and Glaze
- 1 tablespoon vegan butter (block-style)
- 100 g chopped walnuts
- 2 tablespoons light brown sugar
- 80 g vegan butter (block-style)
- 115 g powdered sugar
- 1 tablespoon non-dairy milk
- ½ teaspoon vanilla extract
Instructions
- Preparation: Preheat your oven to fan 160°C (320°F) or conventional 180°C (356°F). Lightly grease a 1-pound loaf pan with oil or vegan butter and line it with parchment paper, leaving an overhang on the sides for easy removal.
- Make vegan buttermilk: Combine soy milk and apple cider vinegar in a small bowl and let it sit for 10 minutes to curdle and thicken like buttermilk.
- Blend the carrots: In a food processor, add the vegan buttermilk, peeled and chopped carrots, olive oil, vegan Greek-style yogurt, and vanilla extract. Blitz until smooth and well combined.
- Mix wet ingredients: Transfer the pureed carrot mixture into a large mixing bowl. Add the light brown sugar and whisk thoroughly to incorporate.
- Mix dry ingredients: In a separate bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and sea salt ensuring even distribution of leavening and spices.
- Make the batter: Sift half of the dry ingredients into the wet mixture and gently fold to combine. Then fold in the roughly chopped walnuts before folding in the remaining dry ingredients until just combined with no visible flour pockets. Avoid overmixing to maintain a tender crumb.
- Assemble: Pour the batter into the prepared loaf pan and smooth the surface with a spatula or knife. Optionally, cut thin strips of vegan butter and arrange them down the loaf’s center for extra richness during baking.
- Bake: Place the loaf pan on a baking sheet and bake in the center of the oven for 55-65 minutes. The top should be golden brown and a toothpick inserted into the center should come out clean or with a few moist crumbs. If needed, continue baking in 5-minute increments to ensure doneness.
- Cool the cake: Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.
- Candied walnuts: In a pan over medium heat, combine chopped walnuts, light brown sugar, and 1 tablespoon vegan butter. Cook gently for 5-7 minutes while stirring constantly until the sugar melts and walnuts become fragrant. Remove from heat and spread out on parchment paper to cool.
- Brown the butter for glaze: In a saucepan, melt 80 g of vegan butter over medium heat, stirring constantly for about 5 minutes until the butter turns golden brown with a nutty aroma. Take care not to burn the butter.
- Make the glaze: Whisk powdered sugar, non-dairy milk, and vanilla extract into the browned butter until smooth and glossy. Drizzle the glaze evenly over the cooled carrot loaf.
- Storage: Wrap leftovers tightly in plastic wrap, foil, or store in an airtight container. Store at room temperature for up to 5 days in a cool environment or refrigerate for up to 7 days. For longer storage, freeze individual slices separated by parchment paper in sealed containers for up to one month. Thaw at room temperature before serving.
Notes
- *Note 1: Approximately 4 medium carrots yield 250 g peeled and chopped.
- *Note 2: Olive oil adds moisture and a subtle richness to the cake; can substitute with any neutral oil.
- *Note 3: Vegan Greek-style yogurt adds tanginess and moisture to the batter.
- *Note 4: Use any non-dairy milk such as almond or oat milk for the glaze.
- *Note 5: Adding vegan butter strips on top before baking enhances richness and moistness.
