What Is Vegan Carrot Cake Loaf?

It is a carrot cake baked in a loaf pan. As you know loaf Cakes are not like other Cakes. It is always Baked in a loaf pan whereas a regular can can be Baked in square or circle pans. A regular cake and loaf cake share similar ingredients, the ratio of flour, fat, and sugar, and the mixing methods are different and make a difference in the final output.

What is it made of?

It is a carrot cake, so its main ingredient has to be carrots. You will also need brown sugar, sunflower oil, caster sugar, white wine vinegar, baking powder, baking soda, some other ingredients, and flour. Remember a loaf pan is the most obvious.

Why you will love it?

Carrot is a healthy and tasty ingredient. There are so many ways to have carrots and this fit carrot cake loaf is one of them. As you already know, loaf Cakes are different from other Cakes. It will give you a unique taste compared to other regular carrot Cakes.

How to make vegan carrot cake loaf at home:-

Ingredients:-

150 g (¾ cup + 1 Tbsp) light brown soft sugar
65 g (⅓ cup) caster (superfine) sugar
120 ml (½ cup) sunflower oil (or another mild-flavored oil)
120 ml (½ cup) unsweetened non-dairy milk (I used soy)
2 tsp cider or white wine vinegar
1 tsp vanilla extract finely grated zest of 1 lemon or orange
140 g (1 cup + 2 Tbsp) plain (all-purpose) flour
65 g (½ cup + 1 Tbsp) plain wholemeal flour
2 tsp baking powder
½ tsp bicarbonate of soda (baking soda)
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp salt
240 g (8.5 oz) grated carrot

Lemon Glaze:

175 g (1 ½ cups) icing (powdered) sugar sifted
1 Tbsp unsweetened non-dairy yogurt (optional)
juice of ½ lemon (plus extra as needed)

Instructions:-

Step 1:- First of all preheat your oven to 180/350/gas mark 4.
Step 2: Take a loaf tin and grease it properly. Line it with a strip of baking parchment. Remember you have to leave some overhanging on either side. It will help you later to lift the cake out easily.
Step 3: Take a separate bowl, and sift together the plain flour, wholemeal flour, baking powder, bicarbonate of soda, cinnamon, ginger, nutmeg, and salt.
Step 4: Tip the dry ingredients into the wet and whisk gently until no lumps of flour remain. Be careful not to over-beat the batter however as that can make the cake tough.
Step 5: Add all carrots and fold through until well combines.
Step 6: Now pour the batter of the cake into the tin, spread it over, and level it.
Step 6: Now bake it for about an hour. After one hour you will see a skewer inserted into the center comes out clean.
Step 7: After that take the cake out from the oven. Let it cool in the tin for about 30 minutes. Now carefully lift it out using the strip of baking parchment and place it on a wire rack to cool completely
Step 7: To make the glaze, place the sifted icing sugar in a bowl and add the vegan yogurt. Gradually stir in the lemon juice until it forms a thick but pourable glaze.
Step 8: Pour the glaze over the top of the cake and serve.

How to serve it?

After your vegan cake is completely cool pour the glaze over the top of the cake. Cut the cake in spices and serve it. When I tasted this cake the very next day, I found its flavors had enhanced.

FAQ:-

How can I know the cake is perfectly cooked?

When you put the cake in the oven wait for 60 minutes, then insert a toothpick in the center. If the toothpick comes out with wet batter, it needs more time.

How long I can store this cake?

You can easily store this cake in an airtight container for up to 1 week

Recipe:-

Vegan carrot cake loaf

Vegan carrot cake loaf – this is one of the best way to have a vegan carrot cake! Easy to make, moist, sweet and spicy with a zingy lemon glaze. It you are looking for a recipe for snacking on, then it is fir you.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1 30

Total Time 1 40

Course Dessert

Cuisine American

Servings 8

Equipment

1 mixing bowl
1 loaf pan

Ingredients

150 g light brown soft sugar
120 ml sunflower oil
65 g caster sugar
120 ml unsweetened non-dairy milk
2 tsp cider or white wine vinegar
1 tsp vanilla extractfinely grated zest of 1 lemon or orange
140 g plain (all-purpose) flour
65 g plain wholemeal flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp salt
240 g grated carrot
75 g icing sugar
1 tbsp unsweetened non-dairy yoghurt
juice of ½ lemon

Instructions

First of all preheat your oven to 180/350/gas mark 4
Take a loaf tin and grease it properly. Line it with a strip of baking parchment. Remember you have to leave some overhanging on either side. It will help you later to lift the cake out easily.
Take a separate bowl, sift together the plain flour, wholemeal flour, baking powder, bicarbonate of soda, cinnamon, ginger, nutmeg and salt.
Tip the dry ingredients into the wet and whisk gently until no lumps of flour remain. Be careful not to over-beat the batter however as that can make the cake tough.
Add all carrots and fold through until well combines.
Now pour the batter of cake into the tin, spread it over and level it.
Now bake it about an hour. After one hour you will see a skewer inserted into the centre comes out clean.
After that take the cake out of oven. Let it cool in the tin for about 30 minutes. Now carefully lift it out using the strip of baking parchment and place it on a wire rack to cool completely
To make the glaze, place the sifted icing sugar in a bowl and add the vegan yoghurt. Gradually stir in the lemon juice until it forms a thick but pourable glaze.
Pour the glaze over the top of the cake and serve.

Notes

This cake is so moist, so the best way to preserve it is keep it in a air tight container and keep it on a fridge.
Don’t over mix the batter. Over mixing can lead to an extra dense loaf and that can be a kinda bummer.
Before cutting it please make sure you cake is completely cool