Ingredients
Dry ingredients
- 2 ½ cups (315g) all-purpose plain flour, spooned and leveled
- ½ cup (100g) granulated sugar, or use more brown sugar
- ½ cup (95g) packed brown sugar, or use more granulated sugar
- 3 teaspoons baking powder
- 2 ½ teaspoons ground cinnamon
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt, or to taste
Wet ingredients
- 2 cups (200g) coarsely grated carrots (around 1-2 large carrots)
- 1 cup (250g) dairy-free milk
- ½ cup (120g) neutral flavored oil, or light olive oil
- ¾ cup (90g) chopped walnuts or pecans, optional
- 1 tablespoon apple cider vinegar, regular vinegar, or lemon juice, optional
- 1 teaspoon vanilla extract
To decorate (frosting)
- 3 tablespoons (43g) vegan block butter, room temperature
- ½ cup (80g) vegan cream cheese, room temperature
- 1 ½ cups (150g) powdered sugar / icing sugar, or as needed
- ½ teaspoon vanilla extract
- ¼ cup (25g) chopped pecans or walnuts, optional
Instructions
- Preheat oven and prepare pan: Preheat your oven to 180°C (355°F). Line an 8-inch (20 cm) loaf pan with parchment paper to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together all dry ingredients including flour, sugars, baking powder, cinnamon, nutmeg, ginger, and salt until fully combined and lump-free.
- Add wet ingredients: Add the grated carrots, dairy-free milk, oil, vanilla extract, vinegar or lemon juice (if using), and nuts (if using) to the dry ingredients. Mix gently until just combined. The batter will initially be thick but will loosen as it rests.
- Pour batter and bake: Pour the batter evenly into the prepared loaf pan. Bake for 60-65 minutes, checking doneness by inserting a toothpick or skewer into the center; it should come out clean or with just a few moist crumbs.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.
- Make the cream cheese frosting: Using a stand mixer or hand mixer, beat the vegan butter until light and fluffy. Add the vegan cream cheese and continue beating until smooth and lump-free.
- Add sugar and vanilla to frosting: Beat in the powdered sugar and vanilla extract until just combined. If too runny, add more powdered sugar or a spoonful of cornstarch. Chill the frosting until needed.
- Frost and decorate: Once the loaf is completely cool, spread the cream cheese frosting evenly over the top. Sprinkle with chopped pecans or walnuts as desired.
- Serve and store: Slice and serve the loaf at room temperature. Store the unfrosted loaf in an airtight container at room temperature for up to 2 days. If frosted, store covered in the fridge for up to 2 days and allow it to come to room temperature before serving.
Notes
- For accuracy and best texture, measure flour using grams or the spoon and level method to avoid dry, dense cake.
- To add raisins or coconut, reduce nuts to ¼ cup (30g) and add ½ cup (75g) soaked raisins or ½ cup (45g) coconut.
- If you don’t have vegan cream cheese, substitute with a simple lemon buttercream made by whipping ⅓ cup (75g) vegan butter with 1 ½ cups (150g) powdered sugar and 2-3 teaspoons lemon juice until fluffy.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
