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Vegan Carrot Cake Loaf

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A delightful and moist vegan carrot cake loaf, packed with warm spices and tender carrots, topped with an optional brown butter glaze.

Ingredients

Scale
  • 160 ml (⅔ cup) soy milk
  • 2 teaspoons apple cider vinegar
  • 250 g (2 cups) raw carrots (peeled and roughly chopped) ~4 medium carrots
  • 120 ml (½ cup) olive oil
  • 80 g (⅓ cup) vegan Greek-style yogurt
  • 1 tablespoon vanilla extract
  • 200 g (1 cup) light brown sugar
  • 280 g (2 ¼ cups) all-purpose flour sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • ½ teaspoon sea salt
  • 125 g (1 cup) walnuts roughly chopped
  • 1 tablespoon vegan butter (block-style) (for candied walnuts)
  • 100 g (1 cup) chopped walnuts (for candied walnuts)
  • 2 tablespoons light brown sugar (for candied walnuts)
  • 80 g (¼ cup) vegan butter (block-style) (for brown butter glaze)
  • 115 g (1 cup) powdered sugar (for brown butter glaze)
  • 1 tablespoon non-dairy milk (for brown butter glaze)
  • ½ teaspoon vanilla extract (for brown butter glaze)

Instructions

  1. Preheat your oven to 160°C (320°F) fan or 180°C (356°F) conventional.
  2. Lightly grease a 1-pound loaf pan with oil or vegan butter.
  3. Line the loaf pan with parchment paper, leaving an overhang on the sides.
  4. Mix the soy milk and apple cider vinegar in a small bowl.
  5. Allow the soy milk and apple cider vinegar mixture to sit for 10 minutes to create vegan buttermilk.
  6. Add the vegan buttermilk, carrots, olive oil, yogurt, and vanilla to a food processor.
  7. Blitz the mixture in the food processor until it is smooth.
  8. Add the pureed carrot mixture to a large bowl.
  9. Add the brown sugar to the large bowl with the pureed carrot mixture.
  10. Whisk the pureed carrot mixture and brown sugar to combine.
  11. In a separate bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and sea salt.
  12. Sift half of the dry ingredients into the wet ingredients bowl.
  13. Fold the dry ingredients into the wet ingredients until just combined.
  14. Fold in the chopped walnuts.
  15. Fold in the remaining dry ingredients until there are no pockets or streaks of flour.
  16. Do not overmix the batter.
  17. Add the batter to the prepared loaf pan.
  18. Smooth out the top of the batter with a spatula or knife.
  19. Place the loaf pan on top of an aluminum tray or baking sheet.
  20. Optionally, cut thin strips of vegan butter and place them down the center of the loaf.
  21. Bake in the center of the oven for 55-65 minutes.
  22. Check for doneness at the 55-minute mark by piercing the center with a toothpick or knife.
  23. The toothpick or knife should come out clean with a few crumbs.
  24. Continue to bake in 5-minute increments if needed until done.
  25. Let the cake cool in the pan for 10 minutes.
  26. Transfer the loaf to a wire rack to cool completely.
  27. Once the loaf is completely cool, transfer it to a tray or sheet of parchment paper.
  28. To make Candied Walnuts: Add 1 tablespoon vegan butter, 100g chopped walnuts, and 2 tablespoons light brown sugar to a pan.
  29. Gently cook for 5-7 minutes, tossing constantly.
  30. Once the sugar has melted and the walnuts are fragrant, remove from heat.
  31. Transfer the candied walnuts to a sheet of parchment to cool.
  32. To make Brown Butter Glaze: Add 80g vegan butter to a saucepan over medium heat.
  33. Constantly stir the butter for approximately 5 minutes until it turns a golden brown color with a nutty aroma.
  34. Do not leave the butter on the heat any longer once browned, as it can burn quickly.
  35. Add the powdered sugar, non-dairy milk, and ½ teaspoon vanilla extract to the browned butter.
  36. Whisk until the glaze is smooth.
  37. Drizzle the glaze on top of the cooled loaf.

Notes

Always use a kitchen scale for flour measurements for best accuracy.
Do not overmix the batter; mix until just combined for a tender loaf.
Ensure the loaf is completely cool before applying any glaze.
Freshly grated carrots provide the best moisture and flavor.

Find it online: https://sweetcraftrecipes.com/vegan-carrot-cake-loaf/