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5
from 1 vote
Vegan Carrot Loaf Cake Recipe
This vegan carrot loaf cake is perfectly spiced with a tender crumb, gorgeous bursts of sultana and a scattering of creamy walnuts. Plus it's totally egg- and dairy-free.
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
15
minutes
mins
Total Time
1
hour
hr
30
minutes
mins
Course:
cakes and bakes, Easter
Cuisine:
British
Diet:
Vegan, Vegetarian
Servings:
8
slices
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Large mixing bowl
1 lb (450ml) nonstick loaf tin
Parchment/baking paper
Wire cooling rack
Whisk
Silicone spatula
Ingredients
For the vegan carrot loaf cake
165
g
plant-based butter
softened
1
tbsp
vegetable oil (canola oil)
200
g
soft light brown sugar
1
tbsp
egg replacement powder
90
ml
unsweetened plant milk
1
tsp
vanilla extract
200
g
wholemeal self-raising flour (self rising flour)
1
tsp
baking powder
2
tsp
mixed spice
½
tsp
salt
100
g
walnuts
chopped
100
g
sultanas
I used golden sultanas
100
g
carrot
finely grated and excess moisture squeezed out
For the icing
100
g
icing sugar (powdered sugar)
2-3
tbsp
plant milk
Metric
-
Ounces
Instructions
Grease and line a 1lb loaf tin.
Put the vegan butter, oil and sugar in a bowl and whisk until really pale and creamy.
Add the egg replacement powder, plant milk and vanilla extract and whisk again.
Sift in the flour and add the baking powder, mixed spice and salt. Fold through.
Add the walnuts, sultanas and grated carrot (making sure to squeeze out the excess moisture in your hands over the sink before adding).
Fold everything together and spoon into the prepared loaf tin. Level off.
Bake for 1h 15 minutes until a skewer inserted into the centre comes out clean.
Cool for 10 minutes in the tin, then turn out onto a wire rack to cool completely.
Place the cake on a board, upside down.
Sift the icing sugar into bowl and add the plan milk a few drops at a time until you have a very thick icing.
Spoon the icing on top of the cake and let it drip down the sides.
Allow to set, then slice and serve.
Video
Nutrition
Calories:
505
kcal
|
Carbohydrates:
70
g
|
Protein:
6
g
|
Fat:
24
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
11
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
5
mg
|
Sodium:
312
mg
|
Potassium:
403
mg
|
Fiber:
5
g
|
Sugar:
46
g
|
Vitamin A:
2949
IU
|
Vitamin C:
3
mg
|
Calcium:
99
mg
|
Iron:
2
mg
Tried this recipe?
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@amummytoo
on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!