Description
This Vegan Carrot Cake Loaf is a moist, flavorful, and spiced treat perfect for any occasion. Made with fresh carrots, vegan yogurt, and wholesome ingredients, it is topped with a luscious vegan butter glaze and crunchy candied walnuts. The cake features warm spices like cinnamon, nutmeg, and ginger, making it comforting and delicious while being entirely plant-based.
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)
Vegan Butter 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 some oil or vegan butter and line it with parchment paper, leaving an overhang on the sides for easy removal.
- Make vegan buttermilk: In a small bowl, mix the soy milk with the apple cider vinegar and let it sit for 10 minutes. This creates a tangy vegan buttermilk.
- Blend the carrots: Add the vegan buttermilk, peeled and chopped carrots, olive oil, vegan Greek-style yogurt, and vanilla extract to a food processor. Blitz until the mixture is smooth and creamy.
- Mix wet ingredients: Transfer the pureed carrot mixture to a large bowl. Add the light brown sugar and whisk everything together until well combined.
- Mix the 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 combine the spices evenly.
- Make the batter: Sift half of the dry ingredient mixture into the wet ingredients. Gently fold to combine. Fold in the roughly chopped walnuts, then fold in the remaining dry ingredients until just combined. Take care not to overmix to keep the loaf tender.
- Assemble: Pour the batter into the prepared loaf pan and smooth the top with a spatula or knife. Optionally, slice thin strips of vegan butter and place them down the center of the batter for extra richness.
- Bake: Place the loaf pan on a baking sheet and bake in the preheated oven for 55 to 65 minutes. The cake should rise and turn golden brown on top. Test doneness at 55 minutes by inserting a toothpick or knife into the center; it should come out clean or with a few moist crumbs. If not done, continue baking in 5-minute increments.
- Cool the cake: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Allow it to cool completely before glazing.
- Candied walnuts: In a pan over medium heat, add the chopped walnuts, light brown sugar, and vegan butter. Gently cook for 5 to 7 minutes while tossing constantly until the sugar melts and coats the walnuts. Remove from heat and transfer to parchment paper to cool.
- Brown the butter for glaze: Place the vegan butter in a saucepan over medium heat. Stir continuously for about 5 minutes until it turns golden brown with a nutty aroma. Be careful not to burn it.
- Make the glaze: Whisk the powdered sugar, non-dairy milk, and vanilla extract into the browned butter until smooth. Drizzle the glaze evenly over the cooled carrot loaf.
- Storage: Once the cake is fully cooled and glazed, wrap leftovers tightly in plastic wrap or foil, or store in an airtight container. Keep at room temperature for up to 5 days if cool, or refrigerate up to 7 days. For freezing, slice the loaf, separate slices with parchment, and store in freezer-safe containers for up to one month. Thaw at room temperature before serving.
Notes
- Note 1: Using fresh carrots adds natural sweetness and moisture to the loaf.
- Note 2: Olive oil provides moisture and a mild flavor; you can substitute with any neutral oil.
- Note 3: Vegan Greek-style yogurt adds creaminess and helps texture.
- Note 4: Use any non-dairy milk such as almond, oat, or soy for the glaze.
- Note 5: Adding butter strips on top before baking enhances richness but can be omitted for a dairy-free finish.
