Description
If you’re on the hunt for the BEST carrot cake…then look no further. This one is incredibly flavorful, moist, spicy and loaded with freshly grated carrot chips. This is the only carrot cake loaf recipe you’ll ever need!
Ingredients
Units
Scale
Ingredients for the loaf
- 250g of plain / all purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground nutmeg
- 150g of light brown sugar
- 80ml of sunflower oil
- 220ml of dairy-free milk
- 100g of grated carrots
Ingredients for the frosting
- 80g of dairy-free block butter*
- 1 tablespoon of dairy-free cream cheese
- 100g of icing sugar
- 1/4 teaspoon of vanilla extract
- Walnuts (optional decoration)
Instructions
Method (loaf)
- Preheat oven to 175 degrees c fan and line a loaf tin with grease proof paper or a loaf liner. Set aside.
- In a medium sized mixing bowl, sift in the flour, baking powder, ground spices and sugar. Mix to combine.
- Add in the oil and milk. Mix to combine, then fold in the grated carrots.
- Pour the batter into the lined tin and level off with the back of a spoon.
- Place the loaf into the middle of the pre-heated oven and bake for 45 minutes. After 40 minutes, check on the loaf to make sure it’s not burning.
- To check to see if the loaf is fully baked, insert a skewer down the middle of the loaf. If it comes out clean, the loaf is ready to take out the oven. If the skewer has some batter on it, the loaf isn’t cooked and needs a little bit more time.
- Remove the baked loaf from the oven, place the tin on a wire rack and allow the loaf to cool in the tin. This will take a few hours.
Method (cream cheese frosting)
- In a large mixing bowl, add in the dairy-free butter and cream cheese, whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
- Sift in the icing sugar and add in the vanilla. Whip on high speed for approximately 5 minutes to incorporate it.
- Spoon of the frosting on top the top of the loaf and spread out.
- Decorate with some chopped walnuts (optional).
- Slice with a serrated knife and tuck in!
Notes
Store: Keep this loaf in a sealed container. Store in the fridge and allow to come to room temperature before serving. Store un-iced loaf in a sealed container at room temperature for 1 day.
Best eaten: Best eaten warm, on the day / second day of making.
What dairy-free butter should I use? My favourite vegan block butters are Flora Plant Based Block butter and Naturli Vegan Block.
What size tin to use? I use a 9×5” rectangular loaf tin.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Cakes and layer cakes
- Method: Baking