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Carrot Loaf Cake & Frosting

Moist, spiced loaf cake prepared with grated carrots, walnuts, raisins, and cashew frosting.

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Introduction

Carrot cakes have long been a favorite dessert for their perfect balance of sweetness and spice. This vegan carrot loaf cake is a plant-based take on the classic recipe, featuring wholesome ingredients like grated carrots, muscovado sugar, and warm spices. The toasted walnuts and raisins add texture and natural sweetness, while the grated ginger enhances the cake with a hint of freshness.

The cashew frosting, made with raw cashews, maple syrup, and a touch of cinnamon, complements the cake beautifully. It offers a creamy and slightly spiced contrast to the hearty loaf, making it an ideal pairing. While it’s entirely vegan, the cake doesn’t compromise on taste or texture, remaining moist and flavorful throughout.

This recipe is simple enough for beginner bakers yet indulgent enough for festive occasions or holiday meals. The step-by-step instructions ensure the process is straightforward, and the ingredients are easily customizable to suit dietary needs. Whether enjoyed as a mid-day snack or the highlight of a dinner gathering, this carrot loaf cake is sure to impress.

In addition to its deliciousness, the recipe provides nutritional benefits. The carrots contribute vitamin A, the walnuts add healthy fats, and the flax meal serves as a plant-based source of omega-3s. For those looking to make a dessert that’s both indulgent and nourishing, this loaf is an excellent choice.

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Prep Time

Cook Time

Servings

Calorie/Serving

Ingredients

To prepare Cashew Frosting,

 

To prepare Cake Loaf,

Instructions

Step A: Prepare cashew frosting

  1. Soak cashews in 2 cups of water for 2-3 hours.
  2. Drain and transfer the cashews in a blender. Add maple syrup + soy milk + cinnamon powder and blend until creamy.
  3. Transfer to your fridge and let it chill.

 

Step B: Prepare cake

  1. In a medium mixing bowl, add flax meal + warm water. Let it rest for 10 minutes (this is our flax egg).
  2. *After 10 minutes* Add muscovado sugar + ginger + vanilla extract + lemon juice + oil + soy milk. Mix well and set aside (this is our wet ingredients).
  3. In a separate large mixing bowl, add flour + salt + cardamom powder + cinnamon powder + nutmeg powder + baking soda + baking powder. Mix well using a whisker (this is our dry ingredients).
  4. Pour the wet ingredients over the dry ingredients. Using a spatula, gently fold and mix until the batter comes together (see video for reference).
  5. Now add toasted walnuts + raisins + shredded carrots. Continue folding and mixing until the these ingredients are well-incorporated into the batter (do not over mix – see video for reference).
  6. Transfer this batter to a well-greased loaf pan. Even out the surface using a spatula.
  7. Transfer to a preheated oven (I usually preheat 10-15 minutes prior to baking) and bake for 60 minutes at 180 C / 356 F.
  8. Once baked, withdraw the loaf pan from the oven and let it sit for about 5-8 minutes.
  9. *After 8 minutes* Pierce the edges of the pan using a knife and gently transfer the cake onto a cooling rack. Allow it to cool for 20-30 minutes.
  10. Divide the loaf into slices (you can make around 9-10 slices), ‘butter’ it up with the cashew frosting and enjoy.

Recipe Video

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Recipe Notes

  • Muscovado sugar can be replaced with brown sugar or coconut sugar for a milder flavor.
  • Toast walnuts beforehand to enhance their nutty flavor.
  • The cashew frosting can be made a day ahead and chilled for convenience.
  • Raisins can be swapped with dried cranberries or omitted entirely.
  • Substitute soy milk with almond milk or oat milk for a soy-free version.
  • For a gluten-free option, use a 1:1 gluten-free flour blend.
  • Ensure the flax meal is fresh to achieve the best binding effect.
  • Grate the carrots finely for even distribution in the batter.
  • Use parchment paper in the loaf pan for easier removal.
  • Adjust baking time slightly depending on the oven (check at 55 minutes).
  • Let the cake cool completely before frosting to prevent melting.
  • Store leftovers in the fridge for up to 5 days or freeze slices for up to a month.

Frequently Asked Questions

You could, but it will affect the flavor; muscovado sugar adds a rich, molasses-like taste.

Yes, the loaf cake is delicious on its own or with a dusting of powdered sugar.

Replace walnuts with sunflower seeds and use a dairy-free yogurt frosting instead of cashew frosting.

Store it in an airtight container in the fridge for up to 5 days.

Yes, by using a gluten-free 1:1 flour blend.

Absolutely; they’re optional and can be replaced with other dried fruits.

Replace with chia seeds (1 tablespoon chia + 3 tablespoons water = 1 flax egg).

Yes, you can use almond, oat, or coconut milk.

Freezing may alter its texture, so it’s best to refrigerate and use within 3 days.

Spread them on a baking sheet and bake at 350°F (175°C) for 8–10 minutes.

It’s better to grate fresh carrots for optimal moisture and flavor.

Yes, divide the batter into a lined muffin tin and bake for about 20–25 minutes.

Nutritional Info (per Serving)

  • Serving: 1 loaf
  • Calories: 3537 kcal
  • Carbohydrates: 614 g
  • Protein: 74 g
  • Fat: 167 g
  • Saturated Fat: 20 g
  • Sodium: 4709 mg
  • Potassium: 3798 mg
  • Fiber: 34 g
  • Sugar: 293 g
  • Vitamin A: 43927 IU
  • Vitamin C: 52 mg
  • Calcium: 1477 mg
  • Iron: 30 mg

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