Vegan carrot cake loaf – this is the best vegan carrot cake! Easy to make, moist, sweet and spicy with a zingy lemon glaze; this loaf cake is perfect for snacking on.
It seemed criminal that I hadn’t yet posted a recipe for vegan carrot cake as it is both one of mine and Damian’s favourite cakes. I tested and developed this recipe some time ago but hadn’t gotten round to photographing it; Easter seemed like the perfect time to bake another loaf and finally take some photos!
This is a really simple, but really moist and flavourful vegan carrot cake loaf. When I took it round to the in-laws for Easter Sunday it disappeared within minutes and everyone was lamenting that I hadn’t made a larger cake – you may want to double the recipe and bake two loaves!
The cake is moist, lightly spiced and has a wonderful soft but not too dense texture. I did initially want to top it with a vegan cream cheese frosting but all three of the supermarkets closest to me were out of vegan cream cheese that wasn’t garlic and herb flavour, so a simple lemon glaze had to do!
The lemon glaze is delicious however, and it works wonderfully with the lightly spiced flavour of the cake. It is also lovely plain too so feel free to top it as you wish (or not at all).
How To Make Vegan Carrot Cake Loaf:
(For ingredients and full instructions see the recipe card below)
Start by whisking together the wet ingredients – caster sugar, light brown soft sugar, sunflower oil, non-dairy milk, cider vinegar, vanilla extract and lemon (or orange) zest.
In a separate bowl, sift together the dry ingredients – plain flour, wholemeal flour, cinnamon, ginger, nutmeg, bicarbonate of soda, baking powder and salt.
Tip the dry ingredients into the wet and whisk gently until no lumps of flour remain, be careful not to over-beat the batter however as that can make the cake tough.
Add the grated carrots, and if you are using any mix-ins such as nuts or raisins add them now too. Fold through until well combined.
Tip the batter into an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin that you have greased and lined with a strip of baking parchment and spread it level. Bake for about an hour until a skewer inserted into the centre comes out clean.
Let the cake cool in the tin for about 20 minutes then carefully lift it out using the strip of baking parchment and place it on a wire rack to cool completely before you add the glaze. The cake is delicate when warm so be careful moving it.
How Long Will It Keep?:
This vegan carrot cake loaf will keep for around five days in an airtight container.
Can I Freeze It?:
Yes, any leftover slices of this cake will freeze well in an airtight container. Allow to defrost at room temperature.
1.For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
2. Use a standard sized grater for the carrots rather than a fine one for the best texture.
3. I like to use sunflower oil for baking as it has a very neutral flavour, but you can use another mild flavoured oil instead. Or you can use olive oil or melted coconut oil if you don’t mind the flavour coming through.
4. Mix a couple of handfuls of raisins or chopped walnuts into the batter along with the grated carrots.
5. Make sure that you allow the cake to cool completely before adding the glaze/frosting and slicing into it.
6. Top with a vegan cream cheese frosting instead of the lemon glaze.
7. Omit the glaze entirely for a less sweet cake that is great for breakfast or brunch.
If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess
Vegan Carrot Cake Loaf
Vegan Carrot Cake Loaf:
- 150 g (3/4 cup + 1 Tbsp) light brown soft sugar
- 65 g (1/3 cup) caster (superfine) sugar
- 120 ml (1/2 cup) sunflower oil (or another mild flavoured oil)
- 120 ml (1/2 cup) unsweetened non-dairy milk (I used soy)
- 2 tsp cider or white wine vinegar
- 1 tsp vanilla extract
- finely grated zest of 1 lemon or orange
- 140 g (1 cup + 2 Tbsp) plain (all-purpose) flour
- 65 g (1/2 cup + 1 Tbsp) plain wholemeal flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda (baking soda)
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 240 g (8.5 oz) grated carrot
- 175 g (1 1/2 cups) icing (powdered) sugar sifted
- 1 Tbsp unsweetened non-dairy yoghurt (optional)
- juice of 1/2 lemon (plus extra as needed)
Preheat the oven to 180C/350F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line with a strip of baking parchment. Make sure that you leave some overhanging on either side so that you can lift the cake out easily.
Whisk together the light brown soft sugar, caster sugar, oil, milk, vinegar, vanilla and lemon or orange zest in a large bowl.
In a separate bowl, sift together the plain flour, wholemeal flour, baking powder, bicarbonate of soda, cinnamon, ginger, nutmeg and salt.
Tip the dry ingredients into the wet and whisk gently until no lumps of flour remain. Be careful not to over-beat the batter however as that can make the cake tough.
Add the grated carrots and fold through until well combined.
Pour the batter into the prepared tin, spread it level and bake for about an hour until a skewer inserted into the centre comes out clean.
Let the cake cool in the tin for about 20 minutes then carefully lift it out using the strip of baking parchment and place it on a wire rack to cool completely.
To make the glaze, place the sifted icing sugar in a bowl and add the yoghurt (if using). Gradually stir in the lemon juice until it forms a thick but pourable glaze.
Pour the glaze over the top of the cake and serve. Store any leftovers in an airtight container.