This Ultimate Vegan Carrot Cake Loaf is the culmination of years of perfecting the classic carrot cake recipe. It’s moist, perfectly spiced, and loaded with grated carrots and crunchy walnuts or pecans, making every bite a delicious, wholesome treat. Topped with a rich, velvety vegan cream cheese frosting, this carrot cake loaf is the perfect balance of sweetness and spice. Whether you’re baking it for a special occasion or just craving a comforting dessert, this loaf is easy to make, and it brings all the nostalgic flavors of traditional carrot cake without any of the fuss. No layers, just pure carrot cake perfection!
Why You’ll Love This: This carrot cake loaf is a winner for so many reasons! The warm, aromatic spices like cinnamon, ginger, nutmeg, and allspice complement the natural sweetness of the carrots perfectly, creating a cake that is flavorful yet not too sweet. The addition of applesauce ensures that the cake stays super moist without the need for eggs, while the chopped walnuts or pecans add a lovely crunch in every bite. The tangy cream cheese frosting elevates the cake to another level, providing a creamy and sweet contrast to the spiced loaf. Plus, it’s a one-bowl wonder, making it incredibly simple to whip up. Whether you’re an experienced baker or just starting out, you’ll love how easy this cake is to make!
Perfect Occasion: This carrot cake loaf is perfect for birthdays, holidays, or any time you’re in the mood for a cozy, homemade dessert. It’s especially ideal for fall and winter when the flavors of cinnamon and spice are most comforting, but it’s just as delightful year-round. Whether you’re serving it for a family gathering, a casual tea time treat, or even as a breakfast cake, this carrot cake loaf will quickly become a favorite. It’s also a great option for those who prefer simpler, no-fuss cakes, since there’s no need to layer or decorate intricately—just bake, frost, slice, and enjoy!
Decoration Tips: For a simple but beautiful presentation, sprinkle some extra chopped walnuts or pecans over the top of the frosted cake. You can also garnish the cake with a light dusting of cinnamon for added color and flavor. If you’re serving this cake for a special occasion, consider adding a few decorative carrot-shaped candies or sprigs of fresh mint to give it a festive touch. Another idea is to grate a little bit of fresh carrot on top for added texture and visual appeal. Slice the loaf into thick pieces, and serve on a rustic wooden board for a homestyle, comforting vibe.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour (240 g)
- 1 cup sugar (200 g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
Wet Ingredients:
- ¾ cup unsweetened applesauce
- ¾ cup neutral oil (such as canola or vegetable oil)
- 2 teaspoons vanilla extract
Fold Ins:
- 2 ½ cups grated carrot (250 g)
- 1 cup chopped walnuts or pecans (120 g)
Frosting:
- ¾ cup vegan cream cheese (6 oz)
- ½ cup vegan butter
- 2 cups powdered sugar (270 g)
- 1 teaspoon vanilla extract or vanilla bean paste
- Pinch of salt
Instructions:
- Prepare the Carrots and Nuts:
Start by washing, peeling, and grating the carrots into fine shreds. Then, chop the walnuts or pecans into small pieces. Set both ingredients aside. - Mix the Wet and Dry Ingredients:
In a large mixing bowl, combine the wet ingredients: applesauce, neutral oil, and vanilla extract. Whisk until well blended. In a separate bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. - Combine the Wet and Dry:
Gradually add the dry ingredients to the wet ingredients, stirring until the batter is smooth and no dry streaks remain. Be careful not to overmix. Once the batter is smooth, fold in the grated carrots and chopped walnuts or pecans. - Prepare the Loaf Pan:
Line a loaf pan with parchment paper and lightly grease it to prevent sticking. Pour the batter into the prepared pan and smooth the top with a spatula to ensure even baking. - Bake the Cake:
Preheat your oven to 350°F (180°C) and bake the loaf for 55-60 minutes. To check for doneness, insert a toothpick into the center of the loaf—if it comes out clean, the cake is fully baked. Remove the loaf from the oven and allow it to cool completely in the pan before frosting. - Make the Frosting:
While the cake is baking, prepare the frosting. In a medium bowl, use an electric mixer to beat the vegan butter until softened and fluffy. Add the vegan cream cheese, powdered sugar, vanilla extract, and a pinch of salt, and continue mixing until the frosting is smooth and creamy. - Cool and Frost the Cake:
Once the cake has fully cooled, remove it from the pan. Spread the vegan cream cheese frosting generously over the top of the loaf, making sure the cake is completely cooled before frosting to prevent the icing from melting. - Serve and Enjoy:
Slice the loaf into thick pieces, serve, and enjoy the moist, spiced carrot cake paired with the rich cream cheese frosting!
Enjoy!
