Vegan carrot cake loaf – moist, spiced and easy to make with a zingy lemon glaze. Perfect for snacking, brunch or a simple dessert.
I’d been meaning to share a vegan carrot cake recipe for a while — it’s a favourite in our house. I tested and perfected this loaf some time ago, and after taking it to the in-laws at Easter (where it quickly vanished) I finally took photos and wrote everything up. This loaf is simple to make, reliably moist and lightly spiced. If you expect a crowd, double the recipe and bake two loaves.
The texture is soft without being heavy, with warm notes of cinnamon, ginger and nutmeg that pair beautifully with a fresh lemon glaze. I originally planned a vegan cream cheese frosting, but a simple lemon glaze proved to be delicious and complements the spices nicely. The loaf is also excellent plain if you prefer a less sweet option.
How To Make Vegan Carrot Cake Loaf:
(See the recipe card below for full ingredient quantities and step-by-step instructions)
Top-level tips: For the best results use the gram measurements and a digital scale rather than cup measures — weight gives more consistent baking results. Use a standard grater for the carrots to get a good texture. A neutral oil like sunflower works well, but you can substitute another mild oil if preferred.
Begin by whisking the wet ingredients: light brown sugar, caster sugar, oil, non-dairy milk, vinegar, vanilla and lemon (or orange) zest. In a separate bowl, sift together the dry ingredients: plain flour, wholemeal flour, cinnamon, ginger, nutmeg, bicarbonate of soda, baking powder and salt.
Gently fold the dry ingredients into the wet until there are no lumps of flour remaining — avoid over-mixing as that can make the cake tough. Stir in the grated carrots and any optional mix-ins such as walnuts or raisins. Fold until evenly combined.
Transfer the batter to a greased and parchment-lined loaf tin (approx 11.5 x 21.5 cm / 4.5 x 8.5 in) and level the top. Bake for around an hour, or until a skewer inserted in the centre comes out clean. Allow the loaf to cool in the tin for about 20 minutes, then lift it out using the parchment overhang and cool completely on a wire rack before glazing.
The lemon glaze is quick to make: sift the icing sugar into a bowl, add a tablespoon of unsweetened non-dairy yoghurt if you like, then gradually stir in fresh lemon juice until the glaze is thick but pourable. Spread or pour the glaze over the cooled loaf and allow it to set slightly before slicing.
Storage and Freezing
This loaf will keep for around five days in an airtight container at room temperature. Slices freeze well — store airtight and allow to defrost at room temperature before serving.
Top Tips
1. Use gram measurements and a digital scale for reliable results. Cup measures can be inconsistent for baking.
2. Grate the carrots using a standard grater rather than a very fine one — you want a little texture.
3. Use a neutral oil (sunflower or similar) to avoid interfering with the cake’s flavour. If you don’t mind the taste, melted coconut oil or olive oil can also be used.
4. Stir in a couple of handfuls of raisins or chopped walnuts with the grated carrot for extra texture.
5. Let the cake cool completely before glazing or frosting to prevent a runny topping.
6. Swap the lemon glaze for a vegan cream cheese frosting if you prefer a richer topping.
7. Omit the glaze for a less sweet cake that works well for breakfast or brunch.
Recipe Card — Vegan Carrot Cake Loaf
Vegan Carrot Cake Loaf
Course: Dessert
Cuisine: Baking, British, Vegan
Prep time: 10 minutes
Cook time: 1 hour
Total time: 1 hour 10 minutes
Servings: 10 people
Author: Domestic Gothess
Ingredients
Vegan Carrot Cake Loaf:
- 150 g light brown soft sugar
- 65 g caster (superfine) sugar
- 120 ml sunflower oil (or another mild flavoured oil)
- 120 ml unsweetened non-dairy milk (soy works well)
- 2 tsp cider or white wine vinegar
- 1 tsp vanilla extract
- Finely grated zest of 1 lemon or orange
- 140 g plain (all-purpose) flour
- 65 g plain wholemeal flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda (baking soda)
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 240 g grated carrot
Lemon Glaze:
- 175 g icing (powdered) sugar, sifted
- 1 Tbsp unsweetened non-dairy yoghurt (optional)
- Juice of 1/2 lemon (plus extra if needed)
Instructions
- Preheat the oven to 180°C / 350°F / gas mark 4. Grease an approx 11.5 x 21.5 cm (4.5 x 8.5 in) loaf tin and line with a strip of baking parchment, leaving an overhang to lift the cake out.
- Whisk together the light brown sugar, caster sugar, oil, milk, vinegar, vanilla and zest in a large bowl.
- In a separate bowl, sift together the plain flour, wholemeal flour, baking powder, bicarbonate of soda, cinnamon, ginger, nutmeg and salt.
- Tip the dry ingredients into the wet and whisk gently until there are no lumps of flour. Do not overbeat.
- Fold in the grated carrot (and any optional mix-ins like raisins or walnuts).
- Pour the batter into the prepared tin, level the top and bake for about an hour, until a skewer comes out clean.
- Allow the cake to cool in the tin for about 20 minutes, then lift out using the parchment and cool completely on a wire rack.
- To make the glaze, place the sifted icing sugar in a bowl, add the yoghurt if using, then gradually stir in lemon juice until you have a thick but pourable glaze. Pour over the cooled loaf and serve.
Notes
For consistent results, use gram measurements and a digital scale rather than cup conversions. Cup measures can vary and affect baking outcomes.
