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:

  1. Preheat the oven to 350°F (175°C) and line an 8-inch pound loaf pan with parchment paper.
  2. Prepare all ingredients. Ensure carrots are shredded.
  3. In a mixing bowl, combine melted oil or vegan butter, brown sugar, dairy-free yogurt, and vanilla extract. Whisk until mixed.
  4. Add cinnamon, ginger, nutmeg, cardamom, sea salt, baking powder, and baking soda to the bowl. Whisk again until combined.
  5. Stir in the shredded carrots until evenly distributed.
  6. Gradually add all-purpose flour and room temperature dairy-free milk to the mixture. Mix until just combined.
  7. Pour the carrot cake loaf batter into the prepared pan, placing it on a baking sheet for any potential spillage.
  8. 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.
  9. Once baked, allow the loaf to cool completely before frosting or icing.
  10. Prepare the vegan cream cheese frosting according to instructions and spread it over the cooled carrot cake loaf.
  11. 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