Vegan Carrot Cake Loaf

I don’t know about you but I LOVE a good Carrot Cake. But we can’t justify a slice every day so that’s where we come in! This quick and easy Vegan Carrot Cake Loaf recipe was adapted from the Oh She Glows cookbook and is perfect when you’re feeling that sugar craving, need a mid morning snack or looking for a dessert substitute for mid week. We just changed a few things to make it lower in sugar and a slice is even better with a little peanut butter on top if you ask us 😉

Vegan Carrot Cake Loaf (makes 10 slices):

1.5 cups grated carrot
1 tbsp ground flax

3/4 cup unsweetened almond milk
1/3 cup pure maple syrup (if you aren’t going vegan you can use honey here but macros will change slightly)
1/3 cup coconut oil
1.5 tsp pure vanilla extract
1/2 tsp apple cider vinegar
1.5 cups all purpose flour
2 tsp ground cinnamon
1/2 tsp ground ginger
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1/4 cup walnuts, chopped

1) Preheat oven to 350F and line a loaf pan with parchment. In a medium bowl, mix together the grated carrot, ground flax, pure maple syrup, almond milk, oil, vanilla, vinegar, and lemon zest. Set aside for at least two minutes while you gather the dry ingredients.

2) In another large sized bowl, whisk together the flour, cinnamon, ginger, baking powder & soda, and salt. Pour the wet ingredients over the dry ingredients and stir until just combined. Fold in the chopped walnuts. 

3) Pour into prepared pan and bake at 350F for 45 minutes or until a toothpick comes out clean. Cool for 10 minutes in the pan, and then transfer the loaf to a wire rack to cool completely. Cut into 10 slices and store in the fridge if you want to preserve the loaf over a week long period (will be fine out of the fridge but won’t last as long 🙂

Macronutrient Breakdown (per slice):






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