This Carrot Cake Loaf is completely vegan and made with simple ingredients. It is spiced with cinnamon and ginger and bakes up tender, moist and irresistible!
I use any reason to bake with Fall spices year-round and carrot desserts and quick breads are the perfect excuse! All of my carrot baked goods from my Vegan Carrot Muffins, Vegan Carrot Cake and even my Banana Carrot Muffins are packed with warm spices which makes them so delicious. And, they are still perfect for Spring!
And this Vegan Carrot Cake Loaf is no different! it is full of cinnamon, ginger and nutmeg and absolutely packed with grated carrot. This is the perfect easy dessert for any Spring gathering because it requires no frosting or decorating! It's beautiful and delicious on its own.
Jump to:
Why You'll Love This Recipe
- This recipe is so easy to make, so it's perfect for beginner bakers.
- And it uses simple, easy-to-find ingredients.
- This Carrot Cake Loaf is vegan, dairy-free and eggless!
- Since it is a loaf cake, it requires no cake decorating skills.
- And most importantly, it's absolutely delicious!
Ingredients
Carrots: Use the largest side of a box grater to grate the carrots. Do not use pre-shredded carrots! They are too thick for baking.
Spices: A combination of cinnamon, ginger and nutmeg make this loaf so flavorful.
Non-Dairy Milk: I used oat milk, but any non-dairy milk will work.
Brown Sugar: Light brown sugar gives this recipe a warm background flavor that pairs well with the spices.
Cinnamon Sugar Topping: Instead of topping this loaf with vegan cream cheese frosting like a typical carrot cake, I top it with cinnamon sugar. It gives the top a delicious flavor and texture
Special Equipment
I prefer an 8 ½ inch by 4 ½ inch loaf pan. My favorite one is by USA pans.
Instructions
Step 1. In a large mixing bowl, combine brown sugar, canola oil, non-dairy milk and vanilla. Mix well.
Then, add the grated carrots and stir to combine.
Step 2. Add the flour, baking powder, baking soda, salt and spices.
Stir with a spatula until no steaks of flour remain.
Step 3. Next, pour the Vegan Carrot Cake Loaf batter into a prepared 8 ½ inch by 4 ½ inch loaf pan. Use a spatula to even the top out.
Then, sprinkle the top of the batter evenly with cinnamon sugar.
Step 4. Bake the loaf in a 350* F oven for 55-60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Recipe FAQs
Wrap the loaf tightly with plastic wrap and store at room temperature for up to 4 days.
Or slice the loaf and freeze for up to a month.
A carrot cake is usually slightly sweeter and layered with cream cheese frosting while carrot loaf is a quick bread that has no frosting
A great carrot cake should be super moist from ingredients like canola oil, milk and sugar. It should have plenty of spices like cinnamon and ginger.
And, of course, it should be layered with cream cheese frosting.
Expert Recipe Tips
Do not purchase pre-grated carrots. They are too thick and tough to bake with. Instead, use the large side of a box grater to grate the carrots!
This Vegan Carrot Cake Loaf looks like it browns quickly because of the cinnamon on top. Don't be fooled! Be sure a toothpick comes out clean before removing it from the oven.
Looking for More Loaf Cake Recipes?
If you tried this Vegan Carrot Cake Loaf recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Carrot Cake Loaf
Equipment
- 1 8 ½ X 4 ½ Loaf Pan
- 1 Large Mixing Bowl
- 1 Rubber Spatula
- Measuring Cups and Spoons
- Parchment Paper
- 1 Box Grater
Ingredients
- 2 Cups All-Purpose Flour
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 2 teaspoon Ground Cinnamon
- 1 ¼ teaspoon Ground Ginger
- ½ teaspoon Ground Nutmeg
- 1 Cup Light Brown Sugar, tightly packed
- ½ Cup Canola Oil
- ½ Cup Non-Dairy Milk
- 2 teaspoon Vanilla Extract
- 2 ½ Cups Grated Carrot See Note!
Cinnamon Sugar Topping
- 1 tablespoon Granulated Sugar
- ¼ teaspoon Ground Cinnamon
Instructions
- Preheat oven to 350* F. Grease an 8 ½" by 4 ½" loaf pan with shortening or pan spray and insert a parchment sling for easy removal.
- In a small bowl, combine the granulated sugar and cinnamon for topping the loaf. Stir to combine and set aside.1 tablespoon Granulated Sugar, ¼ teaspoon Ground Cinnamon
- In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk and set aside.2 Cups All-Purpose Flour, 1 ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Kosher Salt, 2 teaspoon Ground Cinnamon, 1 ¼ teaspoon Ground Ginger, ½ teaspoon Ground Nutmeg
- In a large bowl, combine brown sugar, canola oil, non-dairy milk, and vanilla. Stir with a rubber spatula, being sure to break up any chunks of brown sugar. Add grated carrots and stir to combine.1 Cup Light Brown Sugar, tightly packed, ½ Cup Canola Oil, ½ Cup Non-Dairy Milk, 2 teaspoon Vanilla Extract, 2 ½ Cups Grated Carrot
- Add the dry ingredients into the wet ingredients and stir with a spatula just until no streaks of flour remain. Pour the batter into a prepared 8 ½ x 4 ½ loaf pan and use a spatula to even the top out.
- Sprinkle the cinnamon sugar mixture evenly over the top of the loaf, them bake it in a 350* oven for 55-60 minutes or until a toothpick inserted into the center of the loaf comes out clean. See note!
Comments
No Comments