The Vegan Carrot Cake Loaf is a delectable twist on a classic, boasting a moist and spiced interior made with plant-based ingredients. Grated carrots lend a natural sweetness, while cinnamon and nutmeg add a warm, aromatic touch to this cruelty-free delight. With a generous smear of dairy-free cream cheese frosting, it’s a guilt-free indulgence that captures the essence of traditional carrot cake in a vegan-friendly form.
Ingredients:
1 1/2 cups self-raising flour
1/2 cup vegan vanilla protein powder
1/2 cup granulated sweetener (can sub for 3/4 cup brown sugar)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup shredded carrots
1/2 cup applesauce
1 cup almond milk + more if needed
Optional: 1 teaspoon vanilla essence, walnuts to stir through
Healthy Cream Cheese Frosting:
150g firm tofu
1 tablespoon lemon juice
1 tablespoon maple syrup (I used sugar free)
Instructions:
Preheat the oven to 175 degrees C/ 350 degrees F, fan-forced. Prepare a loaf tin with non-stick paper.
In a bowl, mix together the flour, protein powder & sugar
Add in the applesauce, non-dairy milk and optional vanilla extract. Mix until no dry flour remains. You may need to add a dash more milk if the mixture seems too dry
Gently stir through the carrot shreds and optional walnuts.
Transfer the batter to the prepared tin
Bake in the oven for 30-35 mins until a knife inserted comes out clean
Allow the loaf to cool before frosting
Make the FROSTING: add the tofu, maple syrup and lemon juice to a blender and blend until thick & smooth. Smear the frosting evenly over the carrot cake loaf before slicing.
Storage tips:
In an airtight container in the fridge for up to 3 days
