Delicious & Easy Vegan Carrot Cake Loaf: Your Go-To Recipe for a Moist, Spiced, Plant-Based Treat
Discover the ultimate vegan carrot cake loaf – incredibly easy to make, beautifully moist, perfectly sweet, and warmly spiced, all topped with a bright, zingy lemon glaze. This plant-based loaf cake is your perfect companion for any occasion, from breakfast to an afternoon snack.
For too long, a truly exceptional vegan carrot cake recipe has been missing from our collection, and that felt like a culinary oversight. Carrot cake has always been a beloved treat in our household, a go-to classic that consistently brings joy. After much experimentation and careful development, this recipe for a vegan carrot cake loaf emerged as a clear winner. While the recipe had been perfected some time ago, capturing its deliciousness through photography proved elusive until now. Easter, with its promise of spring flavors and cozy gatherings, felt like the ideal moment to bake another batch and finally share this wonderful creation with you!
This recipe isn’t just simple; it delivers an exceptionally moist and flavorful vegan carrot cake loaf that will impress even the most discerning palates. The last time I baked this for my in-laws on Easter Sunday, it vanished in mere minutes, leaving everyone wishing I had made a larger cake. Consider yourself warned – you might want to double the recipe and bake two loaves, especially if you’re serving a crowd or simply want more for yourself!
The cake boasts a delightful texture that is incredibly soft and moist, yet not overly dense, offering a satisfying chew. It’s gently spiced, with a perfect balance that complements the sweetness of the carrots. Initially, my plan was to crown this beautiful loaf with a rich vegan cream cheese frosting. However, a quick trip to three local supermarkets revealed a surprising shortage of plain vegan cream cheese; only garlic and herb varieties were available. Necessity, as they say, is the mother of invention, and thus, a simple yet utterly delicious lemon glaze became its perfect accompaniment.
The lemon glaze, born out of a last-minute change, proved to be an inspired choice. Its bright, tangy notes cut through the warm spices of the cake beautifully, creating a harmonious flavor profile that is truly irresistible. While the glaze is highly recommended for that extra zing, this vegan carrot cake loaf is equally delicious served plain, allowing its natural flavors to shine. Feel free to top it as you wish, or enjoy it unadorned for a less sweet, equally satisfying treat.
How To Make The Best Vegan Carrot Cake Loaf: A Step-by-Step Guide
Crafting this delightful vegan carrot cake loaf is a straightforward process, designed for baking success. We’ll walk you through each step, ensuring you achieve that perfect balance of moisture, flavor, and tender texture. The key to excellent baking often lies in precision, especially when working with plant-based ingredients.
(For a detailed list of ingredients and full instructions, please refer to the comprehensive recipe card below.)
*For optimal results, it is crucial to adhere closely to the recipe specifications. As a seasoned baker, I consistently advocate for using gram measurements with a digital kitchen scale over volumetric cup conversions. Cup measurements, unfortunately, lack the necessary accuracy for consistent baking outcomes, and I cannot guarantee the same exceptional results if they are used.*
Prepping Your Workspace and Ingredients
Before you even think about mixing, ensure your oven is preheated to the correct temperature (180°C/350°F/Gas Mark 4) and your loaf tin is properly prepared. Greasing and lining your loaf tin with baking parchment, leaving an overhang on the sides, is a small but vital step that guarantees easy removal of your delicate cake once baked. Having all your ingredients measured out and ready (mise en place) will make the baking process much smoother and more enjoyable.
Mixing the Wet Ingredients for a Moist Base
Begin by combining all the wet ingredients in a large mixing bowl. This includes caster sugar, light brown soft sugar, sunflower oil, non-dairy milk, cider vinegar, vanilla extract, and the finely grated zest of either lemon or orange. Whisk them together until they are well combined and the sugars have largely dissolved. The cider vinegar, when mixed with non-dairy milk, acts similarly to buttermilk in traditional baking, creating a slight acidity that reacts with the baking soda for a tender crumb. The lemon or orange zest adds a beautiful aromatic lift to the cake’s overall flavor profile.
Combining the Dry Ingredients for Structure and Spice
In a separate bowl, it’s time to prepare the dry ingredients. Sifting together the plain flour, wholemeal flour, ground cinnamon, ground ginger, ground nutmeg, bicarbonate of soda (baking soda), baking powder, and salt is a crucial step. Sifting not only removes any lumps but also aerates the flour, contributing to a lighter cake texture. The blend of spices here is what gives carrot cake its signature warmth and depth of flavor, making it incredibly comforting.
Bringing it All Together: The Batter
Carefully tip the sifted dry ingredients into the bowl with your wet mixture. Using a whisk or a rubber spatula, gently combine them until just a few lumps of flour remain. The key here is to avoid over-mixing the batter. Over-beating can develop the gluten in the flour too much, leading to a tough, rubbery cake rather than the desired soft and tender crumb. Once mostly combined, fold in the freshly grated carrots. If you choose to add any optional mix-ins, such as chopped walnuts for crunch or plump raisins for extra sweetness, now is the time to incorporate them. Fold gently until everything is evenly distributed.
Baking to Perfection
Pour the prepared batter into your greased and lined loaf tin. Spread the top evenly with a spatula to ensure consistent baking. Bake the cake in your preheated oven for approximately one hour. The exact baking time may vary slightly depending on your oven, so always rely on the skewer test: insert a wooden skewer or toothpick into the center of the cake; if it comes out clean, the cake is perfectly baked and ready. Avoid opening the oven door too frequently during baking, especially in the first 40 minutes, to prevent the cake from sinking.
Cooling and Glazing for the Grand Finale
Once baked, allow the carrot cake loaf to cool in its tin for about 20 minutes. This resting period helps the cake to firm up slightly, making it less fragile. After 20 minutes, carefully use the overhanging baking parchment to lift the cake out of the tin and transfer it to a wire rack. It is absolutely essential to let the cake cool completely before attempting to add the glaze or frosting. Applying glaze to a warm cake will cause it to melt and absorb rather than set beautifully on top. Once cool, prepare your zesty lemon glaze by whisking sifted icing sugar with fresh lemon juice and, optionally, a tablespoon of unsweetened non-dairy yogurt for extra creaminess. Drizzle or spread generously over the cooled cake. The cake will be delicate when warm, so handle with care.
How Long Will This Vegan Carrot Cake Loaf Keep Fresh?
This wonderfully moist vegan carrot cake loaf stays fresh and delicious for approximately five days when stored properly. To maintain its delightful texture and flavor, transfer any leftover slices or the whole loaf into an airtight container at room temperature. This prevents it from drying out and keeps it tasting its best.
Can I Freeze This Vegan Carrot Cake Loaf?
Absolutely! This cake is excellent for freezing, making it perfect for meal prep or enjoying a slice whenever a craving strikes. Any leftover slices, or even a whole unglazed loaf, can be wrapped tightly in plastic wrap and then placed in an airtight freezer-safe container or bag. It will keep well in the freezer for up to three months. To enjoy, simply allow the cake to defrost at room temperature for a few hours before serving. If glazing, it’s best to glaze after defrosting.
Expert Tips for an Unforgettable Vegan Carrot Cake Loaf:
Achieving baking perfection often comes down to a few key details. Here are some indispensable tips to ensure your vegan carrot cake loaf turns out flawlessly every time:
- **Precision is Key:** As emphasized earlier, for the most consistent and best results, always measure your ingredients by weight using a digital kitchen scale. Volumetric cup measurements can vary wildly and are simply not accurate enough for successful baking, especially in recipes where balance is crucial.
- **The Right Grater for Texture:** Opt for a standard-sized grater for your carrots, rather than a fine grater. This creates little pockets of moisture and texture in the cake, contributing to its incredible moistness and ensuring the carrot flavor shines through without becoming mushy.
- **Choosing Your Oil:** I prefer sunflower oil for its very neutral flavor, which allows the subtle spice and carrot notes of the cake to truly stand out. However, any other mild-flavored vegetable oil can be used as a substitute. If you don’t mind a slight background flavor, olive oil or melted coconut oil can also work, but be aware they will impart their own distinct taste.
- **Customizable Mix-ins:** Feel free to personalize your carrot cake! Adding a couple of handfuls of mix-ins like plump raisins, chopped walnuts, pecans, or even some dried cranberries or chocolate chips along with the grated carrots can add extra texture and flavor dimensions.
- **Patience with Cooling:** Resist the temptation to glaze or slice into your cake while it’s still warm. Allowing the cake to cool completely on a wire rack is vital. This prevents the glaze from melting and ensures the cake structure is fully set, giving you clean, beautiful slices.
- **Cream Cheese Frosting Alternative:** While the lemon glaze is fantastic, if you manage to find plain vegan cream cheese, a classic vegan cream cheese frosting is an equally delicious topping. Simply beat together vegan cream cheese, powdered sugar, and a touch of vanilla extract until smooth and fluffy.
- **Embrace Simplicity:** For a less sweet option that’s perfect for breakfast or brunch, consider omitting the glaze entirely. The cake itself is flavorful and moist enough to stand on its own, offering a wholesome treat.
Explore More Classic Vegan Cakes: Expanding Your Plant-Based Baking Repertoire
If you’ve enjoyed baking this vegan carrot cake loaf and are looking to delve deeper into the world of plant-based desserts, we have a fantastic collection of classic vegan cake recipes for you to try. From rich chocolate to zesty lemon, there’s a vegan cake for every taste and occasion. Expand your baking skills and delight your friends and family with these delicious, dairy-free, and egg-free treats:
- Vegan chocolate fudge cake
- Vegan Victoria sponge cake
- Vegan lemon drizzle cake
- Vegan courgette (zucchini) cake
- Vegan coconut layer cake
- Easy vegan ginger cake
- Vegan biscoff banana bread
- Easy vegan chocolate cake
- Vegan Christmas cake
- Vegan apple bundt cake
We’d love to see your baking creations! If you tried this recipe, why not tag @domestic_gothess on Instagram and use the hashtag #domesticgothess to share your delicious results with our community!
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Vegan Carrot Cake Loaf
Ingredients
Vegan Carrot Cake Loaf:
- 150 g (¾ cup + 1 Tbsp) light brown soft sugar
- 65 g (⅓ cup) caster (superfine) sugar
- 120 ml (½ cup) sunflower oil (or another mild flavoured oil)
- 120 ml (½ cup) unsweetened non-dairy milk (I used soy)
- 2 tsp cider or white wine vinegar
- 1 tsp vanilla extract
- finely grated zest of 1 lemon or orange
- 140 g (1 cup + 2 Tbsp) plain (all-purpose) flour
- 65 g (½ cup + 1 Tbsp) plain wholemeal flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 240 g (8.5 oz) grated carrot
Lemon Glaze:
- 175 g (1 ½ cups) icing (powdered) sugar sifted
- 1 Tbsp unsweetened non-dairy yoghurt (optional)
- juice of ½ lemon (plus extra as needed)
Instructions
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Preheat your oven to 180°C/350°F/Gas Mark 4. Thoroughly grease an approximately 11.5 x 21.5 cm / 4.5 x 8.5 inch loaf tin and line it with a strip of baking parchment. Ensure that you leave some parchment overhanging on both sides; this will create ‘handles’ to easily lift the baked cake out of the tin.
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In a large bowl, whisk together the light brown soft sugar, caster (superfine) sugar, sunflower oil, non-dairy milk, cider or white wine vinegar, vanilla extract, and the finely grated zest of either lemon or orange until well combined.
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In a separate medium-sized bowl, sift together the plain (all-purpose) flour, plain wholemeal flour, baking powder, bicarbonate of soda (baking soda), ground cinnamon, ground ginger, ground nutmeg, and salt. Sifting helps to remove lumps and aerate the dry ingredients.
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Add the sifted dry ingredients into the bowl with the wet mixture. Whisk gently until just combined, ensuring no large lumps of flour remain. Be very careful not to over-beat the batter, as this can lead to a tough cake.
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Stir in the grated carrots. If you’re using optional mix-ins like chopped nuts or raisins, add them now as well. Fold everything through gently with a spatula until evenly distributed throughout the batter.
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Pour the prepared cake batter into your lined loaf tin. Spread the top evenly with a spatula. Bake for approximately one hour, or until a wooden skewer inserted into the center of the cake comes out completely clean.
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Allow the baked cake to cool in the loaf tin for about 20 minutes. This helps it to firm up. Then, carefully use the baking parchment strip to lift the cake out of the tin and place it on a wire rack to cool down completely before proceeding with the glaze.
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To prepare the lemon glaze, place the sifted icing (powdered) sugar in a bowl. If using, add the unsweetened non-dairy yogurt. Gradually stir in the juice of half a lemon, adding more if needed, until you achieve a thick but pourable glaze consistency.
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Once the cake is completely cool, pour or drizzle the prepared lemon glaze evenly over the top. Allow the glaze to set slightly, then slice and serve. Store any leftover cake in an airtight container to maintain freshness.
Notes
