When I add veggies to my desserts I already consider it super healthy and it’s enough for me. So this vegan carrot cake loaf is NOT gluten-free, oil-free or sugar-free. But it is perfectly moist, flavorsome and delicious.
Anyway you always have an option. To make it less sugary and oily replace half of the oil with applesauce, skip the icing and add more orange zest inside the cake for extra flavor.
Preheat oven to 355°F (180°C).
In a large mixing bowl mix together flour, sugar, baking powder, baking soda, salt and spices. Set aside.
Then in a smaller bowl whisk all the wet ingredients (grated carrot, zest and juice of an orange, vanilla extract, flax eggs and oil). Pour wet ingredients into dry and stir well to incorporate.
Fold in chopped walnuts and transfer the batter into a well-greased or lined with parchment paper loaf tin.
Bake for 45-55 minutes or until the inserted toothpick comes out clean.
Remove from the oven and let it cool for 15-20 minutes before removing the cake out of the tin.
To make the glaze whisk all ingredients until it’s smooth and you don’t see any lumps. I suggest to start with 1 cup of powdered sugar and add 1 tablespoon of orange juice at a time until you reach nice thick consistency. The icing shouldn’t be too runny. If you like thick glaze add more sugar.
Glaze the carrot cake when it’s completely cooled.
Note: to make 2 flax eggs combine 2 tbsp of flaxseed meal with 6 tbsp of water and let it sit for few minutes to thicken.
PrintVegan Carrot Cake Loaf with Orange Glaze
Perfectly moist, flavorsome and delicious vegan carrot cake loaf with orange glaze.
- Prep Time: 15 min
- Cook Time: 55 min
- Total Time: 1 hour 10 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Cuisine: Vegan
Ingredients
Scale
- 2 C all-purpose or whole wheat flour
- 2/3 C sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 200g finely grated carrot
- zest and juice of 1 small orange (about 1/3 C)
- 2 tsp vanilla extract
- 2 flax eggs*
- 1/2 C neutral oil
- 1/3 C chopped walnuts
For orange glaze:
- 1 1/2 C powdered sugar
- 3–4 tbsp orange juice
- zest of 1 orange
- pinch of salt
- 1 tsp melted coconut oil
Instructions
- Preheat oven to 355°F (180°C).
- In a large mixing bowl mix together flour, sugar, baking powder, baking soda, salt and spices. Set aside.
- Then in a smaller bowl whisk all the wet ingredients (grated carrot, zest and juice of an orange, vanilla extract, flax eggs and oil). Pour wet ingredients into dry and stir well to incorporate.
- Fold in chopped walnuts and transfer the batter into a well-greased or lined with parchment paper loaf tin.
- Bake for 45-55 minutes or until the inserted toothpick comes out clean.
- Remove from the oven and let it cool for 15-20 minutes before removing the cake out of the tin.
- To make the glaze whisk all ingredients until it’s smooth and you don’t see any lumps. I suggest to start with 1 cup of powdered sugar and add 1 tablespoon of orange juice at a time until you reach nice thick consistency. The icing shouldn’t be too runny. If you like thick glaze add more sugar.
- Glaze the carrot cake when it’s completely cooled.
Notes
To make 2 flax eggs combine 2 tbsp of flaxseed meal with 6 tbsp of water and let it sit for few minutes to thicken.
Nutrition
- Serving Size: 1 slice
- Calories: 299
- Sugar: 29g
- Sodium: 214mg
- Fat: 11.5g
- Saturated Fat: 1.7g
- Carbohydrates: 47.6g
- Fiber: 2.3g
- Protein: 3.6g
- Cholesterol: 0mg
