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Carrot Cake Loaf

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Prep Time 20 minutes
Cook Time 54 minutes
Servings: 12 slices
Course: Breakfast, Dessert
Ingredients Method

Ingredients
  

Carrot Cake
  • 3/4 cup (180 ml) nondairy milk, at room temperature
  • 2 tsp (10 ml) lemon juice, apple cider vinegar or white vinegar
  • 1 3/4 cups (218 g) all-purpose flour (spooned and leveled or weighed)
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (55 g) packed light brownsugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp (4 g) ground cinnamon
  • Pinch of nutmeg
  • 1/3 cup (80 ml) canola oil
  • 1/4 cup (56 g) vegan sour cream
  • 1 tsp pure vanilla extract
  • 1 cup (110 g) freshly shredded carrots
Cream Cheese Glaze
  • 2 tbsp (28 g) vegan cream cheese, at room temperature
  • 2 tbsp (28 g) vegan butter, at room temperature
  • 1 cup (125 g) powdered sugar
  • 1+ tbsp (15+ ml) nondairy milk
For Topping
  • Chopped walnuts

Method
 

Make the loaf
  1. Preheat the oven to 350°F (180°C) and grease a 9 x 5-inch (23 x 13-cm) loaf pan. In a medium-sized bowl, stir together the milk and lemon juice. Set aside for 5-10 minutes.
  2. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, whisk together the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. To the milk mixture, add the oil, sour cream and vanilla. Stir until well combined.
  4. Pour into the flour mixture. Beat with a hand mixer or the stand mixer until just combined, being careful not to overmix.
  5. Fold in the carrots.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 48-54 minutes, until a toothpick inserted into the center comes out clean or with just crumbs, no raw batter. Remove from the oven and allow the loaf to cool.
Make the glaze
  1. In a medium-sized bowl or the bowl of a stand mixer fitted with the paddle or whisk attachment, add the cream cheese, butter, powdered sugar and 1 tbsp (15 ml) of milk. Beat with a hand mixer or the stand mixer until smooth and creamy. Add more milk, as needed, to reach a thick but pourable consistency.
Assemble
  1. Remove the loaf from the pan and place it upright on a cutting board or serving tray. Pour the glaze overtop and spread all over the top, allowing the excess to drip down the sides. Sprinkle your desired amount of walnuts (if using) on top of the glaze. Allow the glaze to set, then cut into 10-12 slices.