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.
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