Description
Just like this award winning vegan carrot cake, this soft and incredibly moist carrot cake LOAF is perfectly spiced, not too sweet and rich with a silky dairy free cream cheese frosting. No eggs nor dairy required!
Ingredients
Scale
- 1 1/2 cups (135 g) grated carrots, about 6-8 medium carrots
- 1/2 cup (120 mL) dairy free milk, room temperature
- 2 2/3 (330 g) cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 1/2 tsp sea salt
- 1 cup (200 g) light brown sugar
- 2/3 cup (150 g) neutral oil or vegan butter, melted and cooled to room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) dairy free yogurt, room temperature
- 1 1/2 tsp vanilla extract
- 1/2 batch vegan cream cheese frosting
Instructions
- Prep: Preheat the oven to 350F, and line a pound loaf pan (about 8″) with parchment paper. Measure out all ingredients. Make sure the carrots are shredded.
- Make the batter: Add in the oil, sugar, dairy free yogurt, vanilla extract, and whisk just until mixed. Then add in the cinnamon, ginger, nutmeg, cardamom, sea salt, baking powder and baking soda, and whisk again. Add in the carrots, and whisk to evenly distribute.
- Finish the batter: Add in the flour and dairy free milk, and whisk JUST until the flour is combined.
- Bake: Pour the carrot cake loaf batter into the prepared pan, and place onto a baking sheet just incase of any extra spillage. Bake for 65-75 minutes, or until a toothpick comes out clean. If you notice that your loaf is browning too much towards the end you can cover it with parchment paper.
- Cool: Once out of the oven, let cool completely before you frost or ice.
- Make the frosting: Prepare the frosting according to instructions and ice the carrot cake loaf. Slice and enjoy!
Notes
Gluten free: I recommend King Arthur Measure for Measure gluten free flour. It’s the blend I use to test my recipes gluten free, and it’s amazing!
