Servings
Font
Back
0 from 99 votes

Vegan Carrot Cake Recipe

Vegan Carrot Cake Recipe. Vegan Carrot Cake Quick bread loaf with Cashew Cream Frosting. Moist, spiced, full of carrots. Low oil. Soyfree Palmoil-free. Makes 1 9 by 5 loaf.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 6 servings
Calories: 540 kcal
Course: Dessert
Cuisine: American

Ingredients

Wet:
  • 2 cups loosely packed grated or shredded carrots
  • 1/4 cup maple syrup
  • 2/3 cup sugar i use a mix of regular and brown sugar. Add 2 tbsp more for sweeter
  • 1/4 cup oil
  • 2 tsp lemon juice
  • 1 tsp vanilla extract
  • 2 tbsp flax seed meal
  • 1/2 of a small apple or 1/4 cup chopped apple or use 1/4 cup apple sauce
  • 1/3-1/2 cup chopped carrots
  • 1/2 inch fresh ginger optional
  • 1/2 cup water or non dairy milk or use orange juice
Dry:
  • 2 cups flour I use 1 cup whole wheat and 1 cup unbleached white
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp or more cardamom
  • 1/2 tsp ground ginger
  • 1/3 tsp salt
  • 1/3 cup chopped walnuts
  • 1/3 cup currants or raisins
Cashew Vanilla Frosting:
  • 1/2 cup cashews soaked for 1 hour or overnight
  • 3-4 tbsp water
  • 1/8-1/4 tsp salt
  • 2 tsp or more lemon juice
  • 2 tbsp sugar
  • 1/4 tsp vanilla extract
  • 1-2 tsp coconut flour

Instructions

    Cup of Yum
  1. Prepare your pan for baking by lining with parchment or greasing and dusting with flour. Preheat the oven to 365 degrees F / 180ºc.
  2. Grate or shred the carrots and transfer to a bowl. Add the maple, sugar, oil, lemon, vanilla and mix well. Let sit for 2 mins.
  3. Meanwhile Blend the flax, apples, chopped carrots, ginger with water until pureed. Add to the carrot bowl and mix well.
  4. In another bowl, whisk the dry ingredients until well combined. Transfer to the wet and mix until there are no dry flour streaks. Fold in the nuts and currants. The mixture should be a stiff-ish batter. If the batter is too wet/moist (depends on the carrots), add 1 to 2 tbsp more flour and mix in.
  5. Drop the thick batter into prepared loaf pan. Even it out on the top.
  6. Bake for 60 to 70 minutes or until the toothpick from the center comes out almost clean. Cool for 15 mins and remove from the pan. Cool for atleast another 10 minutes before slicing.
  7. Frosting: Blend the soaked cashews with water, salt, lemon, sugar and vanilla. Blend until smooth. (I use a nutri bullet small blender).Taste and adjust lemon, sweet and salt and blend. Add a 1/4 tsp white vinegar for stronger sour flavor. Add some cinnamon for a cinnamony frosting. If the mixture is runny, add 1 tsp coconut flour and blend it. Add more coconut flour if needed to get the desired consistency. Spread the frosting over the cake.

Notes

  • This is a moist carrot cake bread. For less moist and more airy bread, use 1.5 cups of grated carrots and omit the apple.
  • Make this Gluten-free: Use the 1.5 to 2 cups of dry ingredients from my gf pumpkin loaf. Add 1/2 cup oats and 1 tbsp chia seeds as well to help hold the bread.

Nutrition Information

Calories 540kcal (27%) Carbohydrates 84g (28%) Protein 9g (18%) Fat 21g (32%) Saturated Fat 2g (10%) Sodium 329mg (14%) Potassium 755mg (22%) Fiber 8g (32%) Sugar 39g (78%) Vitamin A 8315IU (166%) Vitamin C 5.4mg (6%) Calcium 161mg (16%) Iron 3.1mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 540

% Daily Value*

Calories 540kcal 27%
Carbohydrates 84g 28%
Protein 9g 18%
Fat 21g 32%
Saturated Fat 2g 10%
Sodium 329mg 14%
Potassium 755mg 16%
Fiber 8g 32%
Sugar 39g 78%
Vitamin A 8315IU 166%
Vitamin C 5.4mg 6%
Calcium 161mg 16%
Iron 3.1mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.