Egg-Free Carrot Cake Loaf with Cream Cheese Icing

Dive into this incredibly moist and delicious Carrot Cake Loaf, a delightful treat that’s perfect for any occasion. This egg-free recipe uses simple pantry ingredients and is topped with a luscious cream cheese icing and crunchy walnuts, making it a favorite for both casual and special gatherings.

Why You’ll Love This Recipe: This Carrot Cake Loaf is not only easy to make but also caters to those with dietary restrictions, as it contains no eggs and can be adapted for vegan preferences. The combination of spices and textures, along with the rich cream cheese icing, ensures that each slice is bursting with flavor and comfort.

Perfect Occasion: Ideal for brunches, afternoon tea, or as a dessert for family dinners. This cake also makes a thoughtful and delicious gift or can be a festive addition to holiday tables.

Ingredients:

For the Carrot Cake Loaf:

• 225 ml (2/3 cup + 1/4 cup) non-dairy unsweetened milk or any milk of choice
• 1 tsp white vinegar or lemon juice
• 100 g (1/2 cup) cane or castor sugar
• 70 g (1/3 cup) light brown sugar
• 90 ml (1/3 cup) vegetable or sunflower oil
• 2 tsps vanilla extract
• 255 g (2 cups) all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 tsp cinnamon powder
• 1/4 tsp salt
• 150 g (roughly 1 cup + 1/3 cup) carrots, peeled and grated (about 2-3 medium-sized carrots)
• 35 g walnuts, chopped (optional)

For the Cream Cheese Icing:

• 110 g (1/2 cup) cream cheese, softened (vegan or regular)
• 45 g (3 tablespoons) butter, softened (vegan or regular)
• 60 g (1/2 cup) powdered sugar
• ½ tsp vanilla extract

Method:

1. Prepare the Carrot Cake:
   • Preheat your oven to 350°F (175°C). Grease an 8-inch loaf tin and line it with parchment paper with an overhang for easy removal.
   • In a bowl, mix milk, vinegar or lemon juice, oil, vanilla extract, and sugars with a whisk until the sugar is dissolved.
   • In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
   • Gradually mix the dry ingredients into the wet ingredients using an electric or hand whisk until just combined.
   • Fold in the grated carrots and chopped walnuts gently.
   • Pour the batter into the prepared loaf tin and smooth the top.
   • Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean or the loaf feels firm to the touch.
   • Allow to cool completely in the pan on a wire rack.
2. Prepare the Cream Cheese Icing:
   • In a mixing bowl, combine the softened butter, cream cheese, and vanilla. Beat until light and fluffy using a paddle attachment or electric whisk.
   • Gradually add the powdered sugar, mixing well after each addition until the icing is smooth and fluffy.
3. Assemble the Cake:
   • Once the loaf is completely cooled, remove it from the pan and place it on a serving plate.
   • Spread the cream cheese icing over the top of the loaf using an offset spatula or the back of a spoon.
   • Sprinkle with additional chopped walnuts for decoration.
4. Serve and Store:
   • Slice the Carrot Cake Loaf into thick pieces and serve.
   • Store the loaf in an airtight container at room temperature for 2-3 days or refrigerate for up to 7 days.

Enjoy this delightful Carrot Cake Loaf with your friends and family, and relish the moist, spiced cake combined with the creamy, sweet icing and the crunch of walnuts. This cake promises a satisfying dessert experience with every bite!