Vegan Carrot Loaf Cake with Cashew Frosting

Name: Vegan Carrot Loaf Cake with Cashew Frosting
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 loaf
Cuisine: Vegan
Ingredients: 1 cup Raw Cashews; 1/4 cup Maple Syrup; 1/4 cup Soy Milk; 1 teaspoon Cinnamon Powder; 2 tablespoons Flax Meal; 6 tablespoons warm Water; 1 cup Muscovado Sugar; 1 tablespoon grated Ginger; 2 teaspoons Vanilla Extract; 2 tablespoons Lemon Juice; 1/4 cup Cooking Oil; 1 cup Soy Milk; 2 cups All-Purpose Flour; 1 teaspoon Salt; 1 teaspoon Cinnamon Powder; 1 teaspoon Cardamom Powder; 1/2 teaspoon Nutmeg Powder; 2 teaspoons Baking Powder; 1 teaspoon Baking Soda; 1/2 cup Walnuts, toasted and chopped; 1/2 cup Raisins; 2 cups grated Carrots

Introduction

This vegan carrot loaf cake is a plant-based twist on the classic carrot cake, offering a balance of sweetness and spice. It’s made with simple, wholesome ingredients like grated carrots, muscovado sugar, and warming spices, creating a moist and flavorful loaf. Toasted walnuts and raisins add texture and natural sweetness, while grated ginger brings a fresh, subtle kick.

The cake is paired with a creamy cashew frosting made from blended raw cashews, maple syrup, soy milk, and cinnamon. This frosting adds a smooth, slightly spiced layer that complements the hearty loaf without overpowering it. The combination makes for a satisfying treat that feels indulgent yet remains fully plant-based.

Designed to be straightforward, this recipe is beginner-friendly and versatile. The ingredients are easily adaptable for various dietary preferences, making it suitable for casual snacking or special occasions. Clear instructions guide you through the process, ensuring a consistent result every time.

Beyond taste, this carrot loaf cake offers some nutritional benefits. Carrots provide vitamin A, walnuts contribute healthy fats, and flax meal serves as a plant-based omega-3 source.

The loaf stores well, lasting up to five days in the fridge or a month in the freezer. The cashew frosting can also be made in advance for added convenience. Whether served plain or frosted, this carrot loaf cake is a reliable, wholesome treat for any occasion.

Recipe Video

Ingredients

To prepare Cashew Frosting,

1 cup Raw Cashews
1/4 cup Maple Syrup
1/4 cup Soy Milk
1 teaspoon Cinnamon Powder

To prepare Cake Loaf,

2 tablespoons Flax Meal
6 tablespoons warm Water
1 cup Muscovado Sugar
1 tablespoon grated Ginger
2 teaspoons Vanilla Extract
2 tablespoons Lemon Juice
1/4 cup Cooking Oil
1 cup Soy Milk
2 cups All-Purpose Flour
1 teaspoon Salt
1 teaspoon Cinnamon Powder
1 teaspoon Cardamom Powder
1/2 teaspoon Nutmeg Powder
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 cup Walnuts, toasted and chopped
1/2 cup Raisins
2 cups grated Carrots

Instructions

Step A: Prepare Cashew Frosting

Soak Cashews: Soak 1 cup raw cashews in 2 cups of water for 2-3 hours.
Blend Frosting: Drain the soaked cashews and transfer them to a blender. Add 1/4 cup maple syrup, 1/4 cup soy milk, and 1 teaspoon cinnamon powder. Blend until smooth and creamy.
Chill Frosting: Transfer the frosting to the fridge and let it chill until ready to use.

Step B: Prepare Cake

Make Flax Egg: In a medium mixing bowl, combine 2 tablespoons flax meal with 6 tablespoons warm water. Let it rest for 10 minutes.
Mix Wet Ingredients: After 10 minutes, add 1 cup muscovado sugar, 1 tablespoon grated ginger, 2 teaspoons vanilla extract, 2 tablespoons lemon juice, 1/4 cup cooking oil, and 1 cup soy milk to the flax egg. Mix well and set aside.
Prepare Dry Ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon cinnamon powder, 1 teaspoon cardamom powder, 1/2 teaspoon nutmeg powder, 2 teaspoons baking powder, and 1 teaspoon baking soda.
Combine Wet and Dry: Pour the wet mixture over the dry ingredients. Gently fold with a spatula until the batter comes together.
Add Mix-Ins: Fold in 1/2 cup toasted and chopped walnuts, 1/2 cup raisins, and 2 cups grated carrots. Mix until just combined (do not overmix).
Prepare Loaf Pan: Grease a loaf pan and pour in the batter. Smooth the surface with a spatula.
Bake Cake: Preheat the oven to 180°C (356°F) for 10-15 minutes. Bake the loaf for 60 minutes.
Cool Cake: Once baked, let the cake sit in the pan for 5-8 minutes. Then, run a knife around the edges and transfer the loaf to a cooling rack. Allow it to cool for 20-30 minutes.
Slice and Frost: Slice the loaf into 9-10 pieces. Spread the chilled cashew frosting over each slice and enjoy. Store leftovers in the fridge for up to 5 days or freeze slices for up to a month.

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.