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–+ servings
Super Moist Vegan Carrot Cake

Vegan Carrot Cake Loaf

Jillian Glenn
This moist vegan carrot cake loaf is perfection! The recipe is easy, uses healthier ingredients, and is topped with vegan cream cheese frosting.
4.67 from 9 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast, Dessert
Cuisine American
Servings 10 slices
Calories 310 kcal

Ingredients
  

Vegan Carrot Cake Loaf Ingredients

  • 1 cup finely grated carrots
  • 1 cup oat or almond milk regular milk also works if not vegan
  • ½ cup melted vegan butter regular butter also works if not vegan
  • ¾ cup cane or coconut sugar
  • ¼ cup maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon cloves
  • ¼ teaspoon salt
  • 1 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
  • 1 ¼ cup oat flour

Vegan Cream Cheese Frosting

  • 2 oz vegan cream cheese regular cream cheese also works if not vegan
  • 2 tablespoon softened vegan butter regular butter also works if not vegan
  • ¾ cup powdered sugar

Instructions
 

How To Make Vegan Carrot Cake Loaf

  • Preheat the oven to 375 degrees F.
  • In a large mixing bowl, mix the carrots, oat or almond milk, melted butter, coconut sugar, maple syrup, and apple cider vinegar. Add in the baking soda, baking powder, vanilla, cinnamon, nutmeg, and salt. Finally, mix in the oat flour and the all purpose flour. Pour the batter into a 9x5 loaf pan and bake for 40-50 minutes or until golden.
  • While the loaf is baking, use an electric hand mixer to mix the vegan cream cheese, butter, and powdered sugar. Set aside.
  • Allow the loaf to cool and spread it with vegan cream cheese icing! Enjoy!

Notes

Wrap any leftovers in plastic wrap and store on the counter for about 2 days or in the fridge for about 1 week. Any longer than that and you can freeze it in a freezer-safe, airtight container for up to about 3 months.

Nutrition

Serving: 1sliceCalories: 310kcalCarbohydrates: 46gProtein: 4gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 413mgPotassium: 122mgFiber: 3gSugar: 23gVitamin A: 2571IUVitamin C: 1mgCalcium: 101mgIron: 1mg
Keyword carrot cake, carrot loaf, vegan carrot cake
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