Vegan Carrot Loaf Cake
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Description
Vegan, egg-free, and dairy-free carrot cake. Garnish with optional walnuts or pecans.
Ingredients
- 2 ½ cups spelt flour
- 2 tablespoons ground cinnamon
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup soy milk
- ½ cup coconut oil
- ½ cup applesauce
- ½ cup coconut sugar
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 2 cups finely chopped walnuts
- 1 cup confectioners' sugar
- 1 ¾ tablespoons vegan butter
- 3 tablespoons soy milk
- 4 tablespoons fresh lemon juice
- 2 teaspoons cider vinegar
- 1 teaspoon vanilla extract
Directions
- 1. Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
- 2. Mix spelt flour, cinnamon, baking powder, salt, and baking soda together in a bowl. Mix soy milk, coconut oil, applesauce, coconut sugar, and vanilla extract together in another bowl. Fold flour mixture into the milk mixture until just combined. Add carrots; whisk well. Add walnuts and stir to evenly distribute.
- 3. Pour carrot cake batter into the loaf pan and even out the top with a spatula.
- 4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan for 5 minutes. Turn cake out onto a cooling rack.
- 5. Beat confectioners' sugar, vegan butter, and soy milk together in a bowl using an electric mixer to make the icing. Add lemon juice, vinegar, and vanilla extract. Mix well. Frost cake once cool.
Nutrition Facts
serving: 1 loaf cake
calories: 430.9 kcal
carbohydrates: 49.9 g
protein: 7.7 g
saturated fat: 11 g
sodium: 557.9 mg
fiber: 3.8 g
sugar: 24.4 g
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