Vegan Carrot Loaf Cake The Best Recipes

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Vegan Carrot Loaf Cake

"Vegan, egg-free, and dairy-free carrot cake. Garnish with optional walnuts or pecans."

Ingredients :

• 2 1/2 cups spelt flour
• 2 tablespoons ground cinnamon
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup soy milk
• 1/2 cup coconut oil
• 1/2 cup applesauce
• 1/2 cup coconut sugar
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots
• 2 cups finely chopped walnuts (optional)
• Vegan Icing:
• 1 cup confectioners' sugar
• 1 3/4 tablespoons vegan butter
• 3 tablespoons soy milk
• 4 tablespoons fresh lemon juice
• 2 teaspoons cider vinegar
• 1 teaspoon vanilla extract

Instructions :

Prep : 15M	Cook : 10M	Ready in : 55M

• Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
• Mix spelt flour, cinnamon, baking powder, salt, and baking soda together in a bowl. Mix soy milk, coconut oil, applesauce, coconut sugar, and vanilla extract together in another bowl. Fold flour mixture into the milk mixture until just combined. Add carrots; whisk well. Add walnuts and stir to evenly distribute.
• Pour carrot cake batter into the loaf pan and even out the top with a spatula.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan for 5 minutes. Turn cake out onto a cooling rack.
• Beat confectioners' sugar, vegan butter, and soy milk together in a bowl using an electric mixer to make the icing. Add lemon juice, vinegar, and vanilla extract. Mix well. Frost cake once cool.

Notes :

• Use any dairy-free milk you prefer.
• Substitute brown sugar for the coconut sugar if desired.

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