Description
This Vegan Carrot Cake Loaf is a moist, flavorful treat perfect for a wholesome snack or dessert. With grated carrots, warming spices, and crunchy walnuts, it’s topped with a luscious vegan butter glaze and candied walnuts for extra decadence. Easy to make and completely plant-based, this loaf combines natural sweetness with a tender crumb for a delightful bite every time.
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)
Candied Walnuts
- 100 g chopped walnuts
- 2 tablespoons light brown sugar
- 1 tablespoon vegan butter (block-style)
Glaze
- 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 to easily lift out the loaf after baking.
- Make vegan buttermilk: Combine the soy milk and apple cider vinegar in a small bowl and let it sit for 10 minutes. This curdling process replicates traditional buttermilk’s acidity.
- 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 the mixture is smooth and well combined.
- Mix wet ingredients: Pour the pureed carrot mixture into a large bowl. Add brown sugar and whisk thoroughly until evenly incorporated.
- Mix dry ingredients: In a separate bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ground ginger, and sea salt to ensure even distribution of the leavening agents and spices.
- Make the batter: Sift half of the dry mix into the wet ingredients and gently fold together. Carefully fold in the chopped walnuts. Then fold in the remaining dry ingredients until the batter is uniform with no visible flour streaks, taking care not to overmix to maintain a tender crumb.
- Assemble: Pour the batter into the prepared loaf pan and smooth the top with a spatula or knife. Optionally, lay thin strips of vegan butter down the center of the loaf to add richness and moisture during baking.
- Bake: Place the loaf pan on a baking sheet and bake in the center of the oven for 55-65 minutes. At 55 minutes, check doneness by inserting a toothpick or knife; it should come out clean or with a few moist crumbs. If not done, continue baking and check every 5 minutes to avoid overbaking. The top should be golden brown and the loaf should have risen.
- Cool: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, which helps set the structure and flavors.
- Candied walnuts: In a pan over medium heat, combine chopped walnuts, light brown sugar, and vegan butter. Cook gently for 5-7 minutes, stirring constantly until the sugar melts and coats the walnuts, which should become fragrant and slightly caramelized. Transfer to parchment paper to cool.
- Brown the butter for the glaze: In a saucepan over medium heat, melt the vegan butter, stirring constantly for about 5 minutes until it turns golden brown and releases a nutty aroma. Remove promptly from heat to prevent burning.
- Make the glaze: Mix the browned butter, powdered sugar, non-dairy milk, and vanilla extract in a bowl, whisking until smooth. Drizzle this glaze evenly over the completely cooled carrot loaf.
- Storage: Once cooled, store leftovers wrapped tightly in plastic wrap or foil, or place in an airtight container. The loaf keeps well at room temperature for up to 5 days or refrigerated for up to 7 days. For longer storage, slice and freeze with parchment layers, and thaw at room temperature before serving.
Notes
- The carrots should be peeled and roughly chopped to blend smoothly into the batter.
- The olive oil adds moistness and richness but can be substituted with any neutral-flavored oil.
- Vegan Greek-style yogurt helps add creaminess and a subtle tang; you may substitute with plain vegan yogurt if needed.
- Non-dairy milk used in the glaze can be soy, almond, oat, or any preferred plant milk.
- Adding thin strips of vegan butter on top before baking is optional but enhances moisture and flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Baking
- Method: Baking
- Cuisine: Vegan, Western
