If you’re looking for the ultimate cozy spring bake, this Vegan Carrot Cake Loaf is it! Carrots are such a quintessential spring ingredient, and this loaf is the perfect way to capitalize on the season. Spring baking is kind of like fall baking! Windows cracked, breeze coming in, and something delightful in the oven.
This loaf is basically carrot cake, but in an easier-to-make, loaf form. It has the same warm spices, cream cheese icing, tender crumb, just without the hassle of stacking layers.
Ingredients for Vegan Carrot Cake Loaf
For the loaf:
- Carrots: Grated carrot is the base of the flavor of this loaf. It gives it that springtime sweetness along with a little bit of extra moisture.
- Granulated sugar & brown sugar: Using both gives you the best of both worlds. White sugar keeps things light, while brown sugar adds depth of flavor and chew.
- Neutral oil or vegan butter: Any neutral oil works great, or swap in melted and cooled vegan butter.
- Plant milk: I like soy milk for baking.
- Vanilla extract.
- All-purpose flour: You can use a gluten-free all-purpose blend if needed.
- Baking soda & baking powder: The combination gives this loaf a beautifully fluffy rise.
- Salt.
- Cinnamon, ginger, nutmeg, and cardamom: This spice blend is what makes it taste like actual carrot cake!
- Chopped walnuts or pecans: Optional. More on potential mix-in options later.
For the Cream Cheese Icing:
- Vegan cream cheese: Softened to room temperature for the smoothest result. We like Tofutti, Kite Hill, and Simple Truth (Kroger brand).
- Powdered sugar: Sifted to avoid lumps.
- Vanilla extract & plant milk.
How to Make Vegan Carrot Cake Loaf
- Finely grate the carrots.
- Mix together the wet ingredients.
- Add the dry ingredients.
- Stir until just combined.
- Transfer the batter to a greased 8×5″ loaf pan and smooth the top.
- Bake.
- Transfer to wire rack to cool.
- Whisk together the icing ingredients and drizzle over the cooled loaf. Let it set for 30–60 minutes.
👩🍳 Sarah’s Recipe Notes 📝
- Finely grate your carrots. A fine grate allows the carrot to really melt into the loaf.
- Don’t over-mix. Fold the dry ingredients in until just combined (a few small lumps are totally fine). Over-mixing leads to a dense, gummy loaf.
- Cool completely before icing. If the loaf is still warm, the cream cheese icing will melt right off.
Mix-Ins (Because Everyone Has Opinions About Carrot Cake)
Carrot cake is one of those recipes where everyone has a preference. Fold in chopped walnuts or pecans for a little crunch, or add raisins if you like a touch of natural sweetness.
My personal favorite add-in for carrot cake is canned crushed pineapple. It adds moisture and sweetness that I just love.
Storage
You can store your leftover carrot cake loaf in an airtight container at room temperature for up to four days, or in the fridge for up to a week. If you want to freeze it for later, wrap it tightly in plastic wrap or foil and store it in the freezer for up to three months.
For leftovers, it’s a good idea to pop a slice in the microwave for 10-15 seconds before eating. This just rehydrates the loaf a little so it’s not too dry.
Vegan Carrot Cake Loaf
Video
Equipment
- loaf pan
- grater
Ingredients
- 1 1/2 packed cups finely grated carrot
- 1/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1/2 cup unsweetened plant milk
- 1/3 cup neutral oil or melted and cooled vegan butter
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/4 teaspoons fine salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon cardamom or allspice (optional)
- 1/2 cup chopped walnuts or pecans optional
Cream Cheese Icing
- 2 ounces vegan cream cheese softened, room temperature
- 1 cup powdered sugar sifted
- 2 teaspoons vanilla extract
- 1 tablespoon plant milk
- pinch salt
Instructions
- Preheat oven to 350°F. Lightly grease an 8×5" loaf tin.
- In a large mixing bowl, stir together white sugar, brown sugar, plant milk, oil, and vanilla extract. Fold in the grated carrots.
- In a separate bowl, whisk together dry ingredients: all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Add dry ingredients into the wet mixture and stir to combine.
- Optionally, fold in chopped nuts. Pour the batter into the prepared loaf tin and smooth off the top.
- Bake for 50-55 minutes, until the loaf is fully set and starting to pull away slightly from the sides of the loaf tin. Temperature should register between 200-205°F to ensure it's fully cooked.
- Allow the loaf to cool for about 10 minutes in the tin, then transfer it to a wire cooling rack and allow it to cool fully before icing.
- Whisk together all ingredients for the icing. Drizzle the icing evenly over the top of the loaf. It will take about 30-60 minutes to set fully.
