Ingredients:
- 1 1/2 cups (135 g) grated carrots (about 6-8 medium carrots)
- 1/2 cup (120 mL) room temperature dairy-free milk
- 2 2/3 cups (330 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1/2 teaspoon sea salt
- 1 cup (200 g) light brown sugar
- 2/3 cup (150 g) melted and cooled neutral oil or vegan butter
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) room temperature dairy-free yogurt
- 1 1/2 teaspoons vanilla extract
- 1/2 batch vegan cream cheese frosting (below)
Instructions:
- Preheat the oven to 350°F (175°C) and line an 8-inch pound loaf pan with parchment paper.
- Prepare all ingredients. Ensure carrots are shredded.
- In a mixing bowl, combine melted oil or vegan butter, brown sugar, dairy-free yogurt, and vanilla extract. Whisk until mixed.
- Add cinnamon, ginger, nutmeg, cardamom, sea salt, baking powder, and baking soda to the bowl. Whisk again until combined.
- Stir in the shredded carrots until evenly distributed.
- Gradually add all-purpose flour and room temperature dairy-free milk to the mixture. Mix until just combined.
- Pour the carrot cake loaf batter into the prepared pan, placing it on a baking sheet for any potential spillage.
- Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean. If the loaf browns too quickly, cover it with parchment paper towards the end of baking.
- Once baked, allow the loaf to cool completely before frosting or icing.
- Prepare the vegan cream cheese frosting according to instructions and spread it over the cooled carrot cake loaf.
- Slice and enjoy!
Vegan cream cheese frosting
Ingredients:
- 1 cup (8 ounces) of chilled vegan cream cheese
- 1 cup (226 g) of softened vegan butter
- 4 cups (540 g) of sifted powdered sugar
- Optional: 1 teaspoon of vanilla extract