Vegan Carrot Loaf Cake Recipe

Name: Vegan Carrot Loaf Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups spelt flour; 2 tablespoons ground cinnamon; 3 teaspoons baking powder; 1 teaspoon salt; 1 teaspoon baking soda; 1 cup soy milk; 1/2 cup coconut oil; 1/2 cup applesauce; 1/2 cup coconut sugar; 2 teaspoons vanilla extract; 2 cups finely grated carrots; 2 cups finely chopped walnuts (optional); Vegan Icing:; 1 cup confectioners' sugar; 1 3/4 tablespoons vegan butter; 3 tablespoons soy milk; 4 tablespoons fresh lemon juice; 2 teaspoons cider vinegar; 1 teaspoon vanilla extract

Servings: persons

2 1/2 cups spelt flour
2 tablespoons ground cinnamon
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 cup soy milk
1/2 cup coconut oil
1/2 cup applesauce
1/2 cup coconut sugar
2 teaspoons vanilla extract
2 cups finely grated carrots
2 cups finely chopped walnuts (optional)
Vegan Icing:
1 cup confectioners' sugar
1 3/4 tablespoons vegan butter
3 tablespoons soy milk
4 tablespoons fresh lemon juice
2 teaspoons cider vinegar
1 teaspoon vanilla extract

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.

1395

kcal

Calories

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 1/2 cups spelt flour, 2 tablespoons ground cinnamon, 3 teaspoons baking powder, 1 teaspoon salt, and more.

Yes, Vegan Carrot Loaf Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Carrot Loaf Cake

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