Can I substitute regular flour with gluten-free flour in the Vegan Carrot Loaf Cake?

Yes, you can use gluten-free flour. However, ensure to include a binding agent like xanthan gum for optimal texture.

What can I use to replace eggs in this Vegan Carrot Loaf Cake?

Flaxseeds or chia seeds are excellent egg replacements. Simply mix 1 tablespoon of either with 3 tablespoons of water and let it sit for a few minutes.

How do I store the Vegan Carrot Loaf Cake to maintain its freshness?

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week.

Can I freeze the Vegan Carrot Loaf Cake?

Absolutely! Slice the cake and wrap each piece in plastic wrap before placing them in a freezer bag. It will last up to 3 months frozen.

Vegan Carrot Loaf Cake: 5 Tips for Perfect Texture Every Time

Print Recipe

This Vegan Carrot Loaf Cake is a plant-based twist on the classic dessert, offering a moist texture and warm spice flavor using flaxseeds, grated carrots, and walnuts. It’s simple, quick, and ideal for gatherings or a cozy treat.

Author: Anna Adam
Prep Time: 15 min
Cook Time: 1 hour
Total Time: 1 hour 15 min
Yield: 8 servings 1x
Category: Desserts & Treats
Cuisine: American

Ingredients

Scale

1 ½ cups grated carrots
1 ½ cups all-purpose flour
1 cup plant-based milk (almond or soy)
½ cup brown sugar
⅓ cup olive oil
2 tbsp ground flaxseed
½ cup chopped walnuts
1 tsp cinnamon powder
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
Pinch of salt
5 tbsp water (to mix with flaxseed)

Instructions

Preheat oven to 350°F (175°C).
Mix ground flaxseed with water and let sit for 5 minutes to gel.
In a bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.
In another bowl, combine plant-based milk, brown sugar, olive oil, vanilla extract, and flaxseed mixture.
Fold grated carrots into wet mixture.
Gently mix wet ingredients into dry until just combined.
Stir in chopped walnuts.
Pour batter into a greased or lined loaf pan.
Bake for 55–60 minutes, covering top with foil if it browns too quickly.
Let cool in the pan for 10 minutes, then cool completely on a wire rack.

Notes

Gluten-Free Option: Substitute flour with almond and oat flour blend.
Nut-Free Version: Omit walnuts and use oat or coconut milk.
Lower Fat Option: Replace oil with unsweetened applesauce.
Flavor Boosts: Add nutmeg or ginger for spice, or dates for sweetness.
Serving Ideas: Serve with tea or coffee, or top with vegan cream cheese glaze.

Nutrition

Calories: 180 - 350 calories

Keywords: vegan carrot loaf cake, perfect vegan baking tips, flawless cake texture, elevate baking skills, delicious vegan dessert

Find it online: https://jeccrecipes.com/vegan-carrot-loaf-cake/