Vegan Carrot Loaf Cake

Try this easy recipe for vegan carrot cake made with a batter of spelt flour, dairy-free milk, coconut oil, and walnuts and frosted with a fresh lemon icing.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 431 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 teaspoons vanilla extract
• 2 tablespoons ground cinnamon
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup confectioners' sugar
• ½ cup applesauce
• 2 cups finely grated carrots
• 1 cup soy milk
• 2 teaspoons cider vinegar
• 4 tablespoons fresh lemon juice
• 2 ½ cups spelt flour
• 3 tablespoons soy milk
• ½ cup coconut oil
• ½ cup coconut sugar
• 2 cups finely chopped walnuts (Optional)
• 1 ¾ tablespoons vegan butter

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.

Step 2

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.

Step 3

Pour carrot cake batter into the loaf pan and even out the top with a spatula.

Step 4

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.

Step 5

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.