When it comes to baked goods, carrot cake is a classic. But what if you’re looking for a Vegan Carrot Cake Loaf that’s just as delicious, moist, and flavorful without any animal products? Well, you’re in the right place! This vegan carrot cake loaf is easy to make, packed with spices, and topped with a tangy lemon glaze that brings out the cake’s natural sweetness. Whether you’re vegan, plant-based, or just looking to try something new, this recipe will not disappoint. It’s perfect for snacking, as a dessert, or even for breakfast with your morning tea.
Why Vegan Carrot Cake Loaf?
Carrot cake is one of those beloved treats that feels like comfort food no matter when you enjoy it. When you go vegan, it may seem like you have to give up on this treat, but not anymore. Here’s why this Vegan Carrot Cake Loaf should be your go-to recipe:
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Moist and tender texture: The combination of non-dairy milk and oil creates a soft, tender loaf that doesn’t fall flat, unlike some vegan cakes that tend to be dry.
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Packed with flavor: The warmth of cinnamon, nutmeg, and ginger perfectly complements the natural sweetness of carrots, making this loaf irresistible.
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Topped with a zesty lemon glaze: The glaze brings a refreshing contrast to the sweet and spiced loaf, taking the flavor profile to the next level.
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Perfect for everyone: This loaf isn’t just for vegans; it’s for anyone who loves a slice of delicious cake!
Ingredients for Vegan Carrot Cake Loaf
Before we dive into the process, let’s gather everything you’ll need to make this Vegan Carrot Cake Loaf. The ingredients are simple and accessible, and you can find them in most grocery stores. Here’s what you’ll need:
Wet Ingredients
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Light brown sugar: Adds moisture and a hint of molasses flavor.
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Caster sugar: A finely granulated sugar that helps keep the cake moist.
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Sunflower oil: A mild oil that doesn’t overpower the flavors of the cake.
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Non-dairy milk: Soy milk works great here, but any unsweetened plant milk like almond or oat will do.
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Cider vinegar: The acid from the vinegar activates the baking soda, helping the cake rise.
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Vanilla extract: Enhances the cake’s aroma and flavor.
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Lemon or orange zest: Adds a zesty punch that pairs beautifully with the cake’s spices.
Dry Ingredients
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Plain flour: The base for the loaf, and combined with wholemeal flour for a denser texture.
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Wholemeal flour: Adds a slight nutty flavor and more structure to the loaf.
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Baking powder and bicarbonate of soda: The leavening agents that help the loaf rise and become light and fluffy.
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Spices (cinnamon, ginger, nutmeg): These warm spices provide that familiar carrot cake flavor.
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Salt: Enhances all the flavors in the cake.
Add-ins (Optional)
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Grated carrots: The star of the show. Fresh, finely grated carrots provide moisture and texture.
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Raisins or chopped walnuts: Optional but highly recommended for added texture and flavor.
For the Lemon Glaze
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Icing (powdered) sugar: The base of the glaze, which gives it the perfect smooth consistency.
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Non-dairy yogurt: This helps thicken the glaze, making it creamy and smooth.
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Lemon juice: Adds a fresh, tangy flavor that complements the cake perfectly.
How to Make Vegan Carrot Cake Loaf
Making this Vegan Carrot Cake Loaf is simple, and the results are mouthwatering. Let’s go through the steps to ensure your cake comes out perfectly every time.
Step 1: Preheat and Prepare the Pan
Start by preheating your oven to 350°F (180°C). Grease a 4.5 x 8.5-inch loaf tin and line it with a strip of parchment paper. The parchment paper will make it easier to remove the loaf once it’s done baking.
Step 2: Combine the Wet Ingredients
In a large mixing bowl, whisk together the light brown sugar, caster sugar, sunflower oil, non-dairy milk, cider vinegar, vanilla extract, and lemon (or orange) zest. Make sure everything is well combined and smooth.
Step 3: Mix the Dry Ingredients
In another bowl, sift together the plain flour, wholemeal flour, baking powder, bicarbonate of soda, cinnamon, ginger, nutmeg, and salt. Sifting helps to eliminate clumps and ensures the dry ingredients are evenly mixed.
Step 4: Combine Wet and Dry Ingredients
Slowly add the dry ingredients to the wet ingredients and whisk gently until just combined. Be careful not to overmix the batter, as this could lead to a dense cake.
Step 5: Add the Grated Carrots and Mix-ins
Fold in the grated carrots and any optional add-ins such as raisins or walnuts. Gently mix until everything is evenly distributed.
Step 6: Pour into the Loaf Tin and Bake
Pour the batter into the prepared loaf tin, smoothing the top with a spatula. Bake the cake for about 1 hour, or until a skewer inserted into the center comes out clean. Keep an eye on the cake as it bakes, and if the top starts to brown too quickly, cover it with a piece of aluminum foil.
Step 7: Cool the Cake
Allow the cake to cool in the tin for about 20 minutes, then carefully lift it out using the parchment paper and place it on a wire rack to cool completely. This step is important to prevent the cake from falling apart when you add the glaze.
Step 8: Prepare the Lemon Glaze
While the cake is cooling, make the glaze. In a small bowl, sift the icing sugar and add the non-dairy yogurt (if using) and lemon juice. Stir until you have a smooth, thick but pourable glaze. If needed, add a little extra lemon juice to reach the desired consistency.
Step 9: Glaze the Cake
Once the cake has cooled completely, pour the glaze over the top, spreading it evenly. The glaze will set and form a smooth finish.
Tips for the Best Vegan Carrot Cake Loaf
To ensure that your Vegan Carrot Cake Loaf turns out perfect every time, here are a few helpful tips:
1. Accurate Measurements Are Key
For the best results, always measure your ingredients accurately. If possible, use a digital kitchen scale instead of cups. Cup measurements can be inconsistent, leading to inaccurate amounts of flour or sugar, which can affect the cake’s texture. Gram measurements are much more reliable and will give you a perfect loaf every time.
2. Grate Carrots Properly
For a moist and well-textured cake, grate your carrots using a standard-sized grater rather than a fine one. Fine grating may result in excess moisture being released during baking, causing a soggy loaf. A coarser grate will give the cake better texture and prevent it from becoming too dense.
3. Use Neutral Oil
Sunflower oil is a great option for this loaf as it has a mild flavor that doesn’t overpower the spices or sweetness of the cake. However, if you prefer, you can substitute with other mild oils like vegetable oil or canola oil. While olive oil or coconut oil can be used, they may impart a stronger flavor that could change the overall taste of the loaf.
4. Customize with Add-ins
One of the best parts about carrot cake is how versatile it is. You can add a handful of chopped walnuts, raisins, or even shredded coconut to the batter for extra texture and flavor. If you like a sweeter touch, you can also add chopped dates or golden raisins for a more naturally sweet loaf.
5. Don’t Overmix the Batter
When you combine the wet and dry ingredients, be sure to mix gently. Overmixing the batter can make the cake dense and tough. Stir just until everything is combined to keep the texture light and airy.
6. Allow the Cake to Cool Before Glazing
This is a crucial step! The cake is delicate when it’s warm, and if you try to glaze it too soon, the frosting will melt and drip off. Let the cake cool completely on a wire rack before adding the glaze.
7. Chill the Lemon Glaze for Better Consistency
The glaze should be thick but pourable. If you find it too thin, let it chill in the fridge for a few minutes to firm up slightly. If it’s too thick, you can add a little more lemon juice to loosen it up.
How Long Does Vegan Carrot Cake Loaf Last?
Proper storage ensures your Vegan Carrot Cake Loaf stays fresh and delicious for several days. Here’s what you need to know:
Room Temperature:
If you’re planning to eat the loaf within a few days, it can be stored in an airtight container at room temperature for up to 3 days. Make sure it’s kept away from direct sunlight and heat, which could dry it out.
Refrigeration:
For longer storage, refrigerate the cake. It will last for about 5 days in an airtight container in the fridge. The cool temperature will help preserve its moisture and prevent the glaze from becoming too runny.
Freezing:
You can also freeze the cake for longer storage. Wrap it tightly in plastic wrap and foil, then place it in an airtight container or freezer bag. It will stay fresh for up to 3 months. To defrost, leave it at room temperature for a few hours or overnight in the fridge.
Customizing Your Vegan Carrot Cake Loaf
If you’re looking to add a little extra flair to your Vegan Carrot Cake Loaf, here are some ideas for how to make it uniquely yours:
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Spice it up: Feel free to increase or decrease the amount of cinnamon, ginger, or nutmeg to suit your preferences. You can also try adding a pinch of allspice or ground cloves for an even richer flavor.
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Add fruit: For a fruitier twist, mix in finely chopped apples, pears, or pineapple. These will add moisture and a subtle sweetness that pairs wonderfully with the spiced cake.
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Top it differently: While the lemon glaze is a popular choice, you can also top the cake with a vegan cream cheese frosting for a more traditional look. Alternatively, try a simple dusting of powdered sugar or toasted coconut flakes for a fun finishing touch.
Why You’ll Love This Vegan Carrot Cake Loaf
The Vegan Carrot Cake Loaf is a fantastic treat that everyone will love. Whether you’re following a vegan diet or not, this cake is perfect for any occasion. The rich, spiced flavor, combined with the moist texture and zesty glaze, makes it a standout dessert or snack.
Unlike traditional carrot cake, this loaf is completely plant-based, making it suitable for vegans and those with dairy or egg allergies. It’s also incredibly easy to make, with minimal ingredients and a straightforward process. Plus, the ability to customize it with your favorite add-ins ensures that it’s always a fresh and exciting treat.
Whether you enjoy it with a cup of tea, serve it at a gathering, or take it along to a picnic, this loaf is bound to be a hit. It’s the perfect balance of sweet, spicy, and fresh, and it will quickly become one of your favorite go-to desserts.
Frequently Asked Questions About Vegan Carrot Cake Loaf
As with any popular recipe, there are bound to be a few common questions. Here are some answers to help you get the best results when making your Vegan Carrot Cake Loaf:
Can I use a different type of flour?
Yes, you can experiment with different flours, but it’s important to know that using a different flour may affect the texture and density of the loaf. You could substitute part of the plain flour with almond flour or coconut flour for a different flavor or texture, but these substitutions may require adjustments to the liquid content of the batter. For the most consistent results, we recommend sticking to the flours listed in the recipe or using a gluten-free flour blend if you need the loaf to be gluten-free.
Can I make this cake without the lemon glaze?
Absolutely! If you prefer a less sweet cake or simply don’t want the glaze, feel free to skip it. The Vegan Carrot Cake Loaf is delicious on its own and can be served plain or with a dusting of powdered sugar. You could also top it with some chopped nuts for added texture if you like.
How do I make this cake without raisins or walnuts?
If you don’t have or prefer not to use raisins or walnuts, you can leave them out. The cake will still turn out wonderfully moist and flavorful. You can also replace them with other mix-ins like chopped dried apricots, coconut flakes, or sunflower seeds, depending on your preference.
Can I make this cake in a round cake pan instead of a loaf tin?
Yes, you can! If you want to make this Vegan Carrot Cake Loaf in a round cake pan, simply divide the batter between two 9-inch round pans and reduce the baking time slightly, checking the cake’s doneness after about 30–40 minutes. This would make it more like a layered cake, perfect for special occasions or serving with frosting.
What can I substitute for the non-dairy yogurt in the glaze?
If you don’t have non-dairy yogurt, you can make the glaze with just lemon juice and powdered sugar. The yogurt adds creaminess, but it’s not essential for the glaze to work. If you prefer a completely smooth glaze, add a bit of almond or coconut milk to thin it out.
Vegan Carrot Cake Loaf for Every Occasion
Whether you’re looking for a delightful dessert to share at a family gathering, a healthy snack for yourself, or a gift for a vegan friend, this Vegan Carrot Cake Loaf will hit the spot. It’s easy to prepare, full of flavor, and can be customized to fit your personal taste. And with the simple lemon glaze or the option of skipping it entirely, you can make it just right for your needs.
The versatility of this cake means it can be enjoyed for many occasions, from birthdays and holidays to just a cozy afternoon tea. Plus, with the added bonus of being vegan, it caters to a wide range of dietary preferences, making it the perfect crowd-pleaser.
Vegan Carrot Cake Loaf Recipe
Ingredients:
For the Cake:
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150g (¾ cup + 1 Tbsp) light brown soft sugar
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65g (⅓ cup) caster (superfine) sugar
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120ml (½ cup) sunflower oil (or another mild-flavored oil)
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120ml (½ cup) unsweetened non-dairy milk (e.g., soy milk)
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2 tsp cider or white wine vinegar
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1 tsp vanilla extract
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Finely grated zest of 1 lemon or orange
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140g (1 cup + 2 Tbsp) plain (all-purpose) flour
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65g (½ cup + 1 Tbsp) wholemeal flour
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2 tsp baking powder
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½ tsp bicarbonate of soda (baking soda)
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1 ½ tsp ground cinnamon
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½ tsp ground ginger
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¼ tsp ground nutmeg
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¼ tsp salt
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240g (8.5 oz) grated carrot
For the Lemon Glaze:
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175g (1 ½ cups) icing (powdered) sugar, sifted
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1 Tbsp unsweetened non-dairy yogurt (optional)
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Juice of ½ lemon (plus extra as needed)
Instructions:
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Preheat the Oven: Set your oven to 350°F (180°C). Grease a 4.5 x 8.5-inch loaf tin and line it with parchment paper, leaving overhang for easy removal.
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Mix the Wet Ingredients: In a large bowl, whisk together the light brown soft sugar, caster sugar, oil, non-dairy milk, vinegar, vanilla extract, and lemon (or orange) zest until smooth.
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Prepare the Dry Ingredients: In a separate bowl, sift the plain flour, wholemeal flour, baking powder, bicarbonate of soda, cinnamon, ginger, nutmeg, and salt.
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Combine Wet and Dry Ingredients: Slowly add the dry ingredients into the wet ingredients and whisk gently until just combined. Avoid over-mixing to ensure a light loaf.
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Add Grated Carrots: Fold the grated carrots into the batter until evenly mixed. Optionally, fold in raisins or chopped walnuts for added texture.
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Bake the Cake: Pour the batter into the prepared loaf tin and spread it level. Bake for about 1 hour, or until a skewer inserted into the center comes out clean.
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Cool the Cake: Let the cake cool in the tin for 20 minutes, then carefully lift it out using the parchment paper and place it on a wire rack to cool completely.
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Prepare the Lemon Glaze: While the cake cools, whisk the sifted icing sugar, non-dairy yogurt (optional), and lemon juice in a small bowl until smooth. Adjust with extra lemon juice if necessary to achieve a thick but pourable consistency.
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Glaze the Cake: Once the cake is completely cooled, pour the glaze over the top and spread it evenly. Serve and enjoy!
Notes:
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Accurate Measurements: For best results, use a digital kitchen scale to measure ingredients in grams, as cup measurements can be inconsistent.
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Optional Add-ins: Feel free to add raisins, chopped walnuts, or even shredded coconut for a different texture and flavor.
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Oil Substitutes: If you prefer, you can use melted coconut oil or olive oil, though these will slightly change the flavor profile.
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Glaze Alternatives: If you don’t have non-dairy yogurt, you can skip it or simply use lemon juice and powdered sugar for the glaze.
Nutritional Facts (Per Serving):
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Calories: 285
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Total Fat: 14g
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Saturated Fat: 1.5g
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Cholesterol: 0mg
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Sodium: 180mg
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Carbohydrates: 39g
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Fiber: 3g
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Sugars: 26g
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Protein: 3g
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Method: Baking
Cuisine: Vegan, Dessert
Servings: 10
Calories: 285 per serving
Yield: 1 loaf (10 slices)
