Go Back
Rachel White

Vegan Carrot Cake Loaf

Vegan Carrot Cake Loaf offers moist spiced slices packed with carrots and topped with a simple dairy-free glaze. It is cozy, easy to bake, and perfect any time.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Loaf Batter
  • 2 cups all-purpose flour
  • 3 4 cup brown sugar
  • 1 2 cup vegetable oil
  • 1 cup almond milk
  • 2 cups carrots finely grated
  • 1 tbsp apple cider vinegar
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 2 tsp salt
Glaze
  • 1 cup powdered sugar
  • 2 tbsp almond milk as needed
  • 1 2 tsp vanilla extract

Equipment

  • Mixing Bowl
  • Loaf Pan
  • Oven
  • Box Grater
  • Whisk
  • Spatula
  • Cooling Rack
  • Freezer
  • Scoop
  • Tray

Method
 

  1. Heat oven to 350F and line a loaf pan. Whisk dry ingredients until evenly combined.
  2. Stir milk, vinegar, oil, sugar, and carrots together. Fold into dry mix until just combined.
  3. Spread batter into pan. Bake until risen, golden, and a tester comes out clean.
  4. Cool loaf completely on a rack. Whisk glaze until smooth and pourable.
  5. Drizzle glaze over loaf, let set briefly, then slice with a sharp knife.

Notes

For softer texture, avoid overmixing and do not overbake. For crisper edges, bake a few minutes longer. Freeze whole loaf or slices tightly wrapped up to 2 months. Cool fully before glazing for clean assembly. Add walnuts, raisins, orange zest, or ginger for flavor changes. Store covered at room temperature 2 days or refrigerate 5 days.