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Vegan Carrot Loaf Cake

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"Vegan, egg-free, and dairy-free carrot cake. Garnish with optional walnuts or pecans."
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55 m servings 431
Original recipe yields 10 servings (1 loaf cake)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
  2. Mix spelt flour, cinnamon, baking powder, salt, and baking soda together in a bowl. Mix soy milk, coconut oil, applesauce, coconut sugar, and vanilla extract together in another bowl. Fold flour mixture into the milk mixture until just combined. Add carrots; whisk well. Add walnuts and stir to evenly distribute.
  3. Pour carrot cake batter into the loaf pan and even out the top with a spatula.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan for 5 minutes. Turn cake out onto a cooling rack.
  5. Beat confectioners' sugar, vegan butter, and soy milk together in a bowl using an electric mixer to make the icing. Add lemon juice, vinegar, and vanilla extract. Mix well. Frost cake once cool.


  • Cook's Notes:
  • Use any dairy-free milk you prefer.
  • Substitute brown sugar for the coconut sugar if desired.

Nutrition Facts

Per Serving: 431 calories; 24.4 49.9 7.7 0 558 Full nutrition

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