Dive into the world of vegan baking with this incredible Vegan Carrot Cake Loaf, a recipe that brings you the ultimate moist and flavorful quick bread without the use of eggs or dairy. This easy-to-make delight requires no grating, thanks to a food processor that does all the work for you. Packed with the natural sweetness of carrots and enriched with olive oil and vegan Greek-style yogurt, this cake achieves a perfect balance of spice with hints of cinnamon, nutmeg, and ginger. Topped with a luxurious vanilla brown butter glaze, it's the kind of treat that makes any moment special. Whether you're a seasoned baker or new to the vegan scene, this carrot cake loaf is bound to become a staple in your recipe collection.
Why You'll Love This:
- No Grating Required: Say goodbye to tedious grating; the food processor does the heavy lifting.
- Moist & Flavorful: The combination of spices and moist ingredients ensures a perfectly soft loaf every time.
- Vegan & Delicious: This recipe proves that vegan baking can be just as indulgent and satisfying.
- Simple Ingredients: Made with pantry staples for an easy baking experience.
Perfect Occasion:
Ideal for afternoon tea, brunch, or as a decadent dessert after a family dinner. It’s also perfect for special occasions like birthdays and holidays or as a thoughtful homemade gift to a loved one. This Vegan Carrot Cake Loaf brings a touch of elegance and comfort to any table, making it a versatile choice for various gatherings.
Decoration Tips:
- Garnish with Nuts: Add a sprinkle of chopped walnuts or pecans on top of the glaze for extra crunch.
- Edible Flowers: For a touch of spring, decorate with edible flowers alongside the glaze for a vibrant look.
- Dust with Spices: A light dusting of cinnamon or nutmeg over the glaze can enhance the aromatic experience.
Ingredients:
For the Cake:
- 160ml soy milk
- 2 tsp apple cider vinegar
- 250g raw carrots, peeled/chopped
- 118ml olive oil or neutral oil
- 80g vegan Greek-style yogurt
- 1 tbsp vanilla extract
- 200g light brown sugar
- 280g all-purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- ½ tsp sea salt
- 125g walnuts, chopped
For the Glaze:
- 80g vegan butter
- 115g powdered sugar
- ½ tsp vanilla extract
- 1 tbsp non-dairy milk
Instructions:
- Preparation: Heat oven to 175°C (347°F). Grease and line a 1-pound loaf pan.
- Vegan Buttermilk: Combine soy milk and vinegar; set aside.
- Blend Carrots: Process carrots, oil, yogurt, and vanilla until smooth.
- Mix Wet Ingredients: Whisk carrot mixture with brown sugar and vegan buttermilk.
- Combine Dry Ingredients: Whisk flour, spices, and salt in a separate bowl.
- Form Batter: Fold dry ingredients and walnuts into wet, just until mixed.
- Bake: Pour into loaf pan, bake on a baking sheet for 55-65 minutes. Cool in pan, then on a rack.
- Brown Butter for Glaze: Melt butter until golden brown, whisk in remaining glaze ingredients. Drizzle over cooled loaf.
Indulge in this Vegan Carrot Cake Loaf with Vanilla Brown Butter Glaze for a perfectly spiced, moist, and utterly delightful treat that's easy to make and impossible to resist.