Vegan Carrot Cake Loaf

No ratings yet

This Vegan Carrot Cake Loaf takes a classic carrot cake batter and turns it into a delicious loaf cake that's perfect for slicing and serving with a cup of tea or coffee.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: carrot, caster sugar, cinnamon, ginger, light brown sugar, nutmeg, pecans, pineapple chunks, plant milk, self raising flour, sunflower oil

Servings: people

Calories: 530.93kcal

Equipment

1 Loaf tin

Ingredients

250 g self raising flour
125 g light brown sugar
125 g caster sugar
1 tsp cinnamon
0.5 tsp ground ginger
1 pinch nutmeg
0.5 orange zest only
150 g pineapple chunks drained weight, mashed
150 ml vegetable oil
125 ml plant milk
0.5 vanilla paste
2 carrots grated
75 g pecans roughly chopped

For the cream cheese frosting

200 g icing sugar
100 g vegan butter
75 g vegan cream cheese
0.5 orange zest only

Instructions

For the cake
Preheat your oven to 180C/350F/gas mark 4 and prepare a loaf tin by lining it with grease proof paper.
Sift the flour, sugar, spices and orange zest into a large bowl and whisk to ensure they are well combined.
Roughly mash the pineapple before adding to the bowl along with the vegetable oil, plant milk and vanilla paste.
Mix the ingredients so they are just coming together before folding in the grated carrots and the chopped nuts.
Spoon the cake mixture into the line tin and bake in the centre of the oven for 1 hour 15 minutes (until the cake is springy to the touch and a toothpick comes out clean).
Let the cakes cool for 15 minutes before removing from the tin
Allow the cake to cool completely before decorating.
For the frosting
Add the icing sugar, butter, cream cheese and vanilla paste to a large mixing bowl.
Gently beat the ingredients together by hand until you have a thick, smooth consistency. (If using electric beaters be very careful not to over mix as this will destabilise the frosting).
Sprinkle over the orange zest and serve.

Nutrition