Vegan Carrot Cake Loaf - with cream cheese buttercream icing

Vegan Carrot Cake Loaf

Vegan Carrot Cake Loaf Recipe

You know spring has officially started when you see Carrot Cake Recipes all over social media, and we are here for it.

Carrot Cake is one of our all-time favourites, snd so we decided to create this delicious and extremely easy, Vegan Carrot Cake Recipe - it's so good!

Although we are not vegans, we do however absolutely LOVE vegan cakes. They are always so moist, and are very hard to mess-up.

We have found that the key to a good vegan cake is, not to over mix. That is why we always recommend to make vegan cakes by hand, and not to use electric mixers.

Many carrot cake recipes are plain, however we love to add in a few juicy sultanas, too.

The carrot cake loaf is topped with a generous layer of Vanilla Cream Cheese Buttercream, which is absolutely delicious. It is not overly sweet, which we love. We finish off the cake with a sprinkling of chopped walnuts - yum!

This extra moist, and lightly spiced Vegan Carrot Cake Loaf is a must try this spring, and if you give it a try, we hope you enjoybit as much as we do.

Happy Baking!

The Chai Home 😋

INGREDIENTS

For the cartot cake cake batter

• 300g plain flour (sieved)

• 150g muscovado sugar (sieved)

• 50g caster sugar

• 300ml of your favourite plant-based milk

• 1x tsp of vanilla

• 2x heaped tsp of dried ginger

• 2x heaped tsp of Cinnamon

• 1x tsp of Nutmeg

• 1x tbsp of white cider vinegar (white vinegar)

• 1x heaped tsp bicarb of soda (sieved)

• 1x heaped tsp of Baking Powder (sieved)

• 125 ml of olive oil (or oil of your choice)

• Pinch of salt

• 140g of grated carrot (approx 1 large carrot)

• 40g of Sultanas

For the cream cheese buttercream icing

• 100g of soft room temperature vegan butter

• 50g of vegan cream cheese

• 150g of sieved icing sugar

• Capful of vanilla extract

Toppings

• Handful of Chopped Walnuts

METHOD

Preheat your oven to 180C and line a 26cm loaf tin.

Add all of the cake batter ingredients to a large mixing bowl and mix with a spoon NOT AN ELECTRIC MIXER. You don't not want to over mix a vegan cake.

Once fully incorporated transfer to your lined loaf tin, and evenly spread out.

Transfer to the top shelf of your well preheated oven, and bake for 50 minutes or until a skewer comes out clean.

Transfer to a cooling rack and allow to cool completely before decorating.

While your cake is cooling you can make a start on your cream cheese buttercream.

Add all of the ingredients excluding the vanilla to a freestanding mixing bowl and whisk together until fully combined. Add in the vanilla and then whisk until smooth and fluffy.

Once your cake has fully cooled, decorate with the icing, and top with a sprinkling of chopped walnuts.

Slice, serve and enjoy!