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
Scale
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.
