This moist carrot loaf cake is a delicious and easy dessert to make! It's perfect for a special occasion or just because you want something sweet. The recipe is simple, and the end result is sure to impress. It doesn't lack any flavor, is full of nutrients, and is vegan and gluten-free.
We make cake loaf cake year-round because we love it as a dessert and a slice of bread for breakfast with our morning coffee.
This was inspired by our vegan apple cake and our healthy vegan banana bread recipes on this site and pairs well with this vegan buttercream frosting, but it is totally optional.
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💚 Why you will love it
- Flavorful moistness
- Healthful indulgence
- Easy to make
- Nutrient-rich
🧾 Ingredients
- Freshly Shredded Carrots: The star of the show, these add natural sweetness and moisture to the cake. Plus, they're packed with beta-carotene, which is good for your eyesight.
- Olive Oil or Neutral Vegetable Oil: This fat component makes the cake moist and tender. Olive oil also adds a subtle, fruity undertone.
- Brown Sugar or Coconut Sugar: Sweetens the cake and adds a caramel-like depth of flavor. Coconut sugar offers a lower glycemic index option.
- Gluten-Free Flour Mixture (or Wheat Flour if not GF): Provides the structure for the cake. Going gluten-free? No worries, the texture will still be on point.
- Baking Powder: The leavening agent that makes the cake rise and become fluffy. It's the secret behind every airy bite.
- Ground Cinnamon: Adds a warm, spicy kick that complements the sweetness of the carrots. Plus, it's an antioxidant powerhouse.
- Vanilla Extract: Elevates the flavors and adds that classic cake aroma. It's like the wingman to all the other ingredients.
- Soy Milk or Other Dairy-Free Milk: Adds creaminess and helps with the cake's structure. It's also a great source of plant-based protein.
- Lemon Juice: Works with the plant milk to create a vegan buttermilk effect, adding tanginess and aiding in the cake's rise.
- Flax Meal: Acts as a vegan egg substitute, providing binding and moisture. It's also a sneaky way to include Omega-3 fatty acids in your dessert.
Optional:
Walnuts and raisins.
See the recipe card for quantities.
Substitutions
| Original Ingredient | Suggested Substitutions |
|---|---|
| Olive Oil | Neutral Vegetable Oil, Coconut Oil, Melted Vegan Unsalted Butter |
| Dark Brown Sugar | Coconut Sugar, Maple Syrup, White Sugar, Agave Syrup, Date Paste |
| Soy Milk | Almond Milk, Oat Milk |
| Flax Meal | Chia Seeds, Egg Replacer (e.g., Bob Mill's), Eggs (for vegetarians) |
| Flour | Gluten-Free Blend, Bob’s Mill Blend, All-Purpose Wheat Flour |
| Baking Powder | Baking Powder and Baking Soda (50:50 ratio) |
| Chopped Walnuts | Chopped Pecans |
🍽 Equipment
Loaf pan, large bow, measuring cups, and spoons.
🔪 Instructions
Preheat oven to 355 ºF (180 ºC) on fan mode.
- Add the soy milk, lemon juice, flax meal, and water to a medium bowl. This is a combination of vegan buttermilk and a flax egg. Let the mix sit for ten minutes.
- While you wait for your mix to curdle, shred the carrots; there is no need to peel them. In the same bowl, add the oil, brown sugar, gluten-free flour, baking powder, cinnamon, vanilla extract, shredded carrots, and a pinch of salt, and gently fold.
Hint: You can see above how vegan buttermilk and flax egg would look if made separately, but for simplicity and after making this recipe countless times, I find that mixing all together in the same bowl provides the same results.
- Add the coarsely crushed walnuts if used.
- Oil a bread-greased loaf pan and then coat it with flour. Then, pour the carrot cake batter into the prepared loaf pan. If you prefer, you can use parchment paper instead.
- Make sure the batter is even before continuing to bake.
- Bake for 40 minutes or until a toothpick comes out clean.
Optional steps: frosting
Once the carrot cake loaves cool, it’s frosting time!
- Allow the carrot cake loaf to cool completely before slicing, or add the optional frosting.
- We like adding the zest of a lemon on top of the frosting. Fresh nutmeg is another great addition.
We regularly eat this cake without any powdered sugar and cream cheese frosting, as most carrot cake recipes call for, but when we feel like having an extra indulgence or using it as a birthday cake, we go for our white chocolate vegan frosting.
Hint: you can make more than one and top each other for a tall festive option.
💡 Expert Tips
Ensure your oven is properly calibrated and pre-heated before baking. Inconsistent oven temperatures can affect the rise and texture of the cake.
Measure your ingredients precisely, especially the baking powder and flour, using a kitchen scale if available. This ensures consistency in the cake's texture and density.
Mix the batter until just combined. Over-mixing can lead to a dense, tough cake because it develops the gluten in the flour.
Use the freshest carrots you can find for the best flavor and moisture. Freshly grated carrots are preferable to pre-shredded packaged carrots, which can be dry.
Allow the cake to cool completely in the pan on a wire rack before slicing to prevent it from breaking apart. This patience ensures a clean slice and better texture when served.
📖 Variations
When we want to make a twist to this recipe, just for a change, we like to use our pumpkin spice mix, which has ground cloves, ground ginger, and the regular cinnamon ginger nutmeg pair very well with this healthy carrot cake loaf.
Other ingredients you can experiment with (always using 1 ounce = 20 grams) are raisins, sultanas, shredded coconut, and vegan chocolate chips.
🥡 Storage
Store this healthy carrot loaf cake leftovers covered at room temperature, for 2-3 days, in the refrigerator for 3-4 days, or covered well in the freezer for several weeks.
However, this carrot cake bread is best when eaten fresh.
Set out for 10 minutes before serving from the fridge so it warms and becomes more tender. Let thaw entirely from the freezer.
🍞 More bread loaf recipes
Try also our sweet potato cake and pumpkin loaf cake, both are super easy to make, light, and fluffy!
If you try this recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
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🎥 Video
📋 Recipe
Moist Carrot Loaf Cake
Equipment
Ingredients
- 2 medium carrots 200 grams, shredded
- 2 ¾ oz olive oil 80 ml plus extra to oil the loaf
- 3.5 oz brown sugar 100 grams, or coconut sugar
- 3.5 oz gluten-free flour 135 grams (or our gluten-free flour mix)
- 3 ½ teaspoons baking powder 16 grams
- ½ teaspoon cinnamon
- ½ cup soy milk or other plant-milk
- ½ teaspoon ground vanilla 1 gram, or a teaspoon of vanilla extract
- 1 tablespoon lemon juice or apple cider vinegar
- 3 tablespoons flax meal or chia seeds, or an egg replacer like Bob Mill's
- 3 tablespoons water
Optional:
- 1.7 oz walnuts 50 grams, crushed
- vegan buttercream frosting
Directions
- Pre-Heat oven to 355 ºF (180 ºC). Use fan mode.
- Prepare your ingredients. Add the soy milk, lemon juice, flax meal, and water to a large mixing bowl and wait 10 minutes. Shred the carrots while the mix curdles.
- Mix. In the same bowl, add the oil, brown sugar, gluten-free flour, baking powder, cinnamon, vanilla, shredded carrots, and a pinch of salt, and combine well. Add the coarsely crushed walnuts if used.
- Bake in a lined 9.5 x 5-inch (24 x 13 cm) bread greased loaf pan for 40 minutes or until a toothpick comes out clean.
- Cool down. Allow the carrot cake loaf to cool down before slicing, or add the optional frosting.
Video
Notes
- We like adding lemon zest on top and freshly ground nutmeg if using frosting.
- Store cake leftovers covered at room temperature, for 2-3 days, in the refrigerator for 3-4 days, or covered well in the freezer for several weeks. However, this cake is best when eaten fresh.
- Let set out for 10 minutes before serving from the fridge, so it warms and becomes more tender. Let thaw entirely from the freezer.
- If avoiding oil, substitute with applesauce. The cake loaf may not be as moist or bake up as nicely.
If nut-free, omit the walnuts.
I used my gluten-free blend. If subbing, I would recommend either using Bob’s Mill gluten-free mix or using regular baking flour if you don’t need your loaf cake to be gluten-free. - Recipe adapted from Vegan Carrot Cake.
- Nutrition information is an estimate and it is calculated without frosting.
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
Chris
I followed the recipe exactly for the vegan version and fresh out of the oven the carrot bread/cake looked great but later the air left it and it was flat and dense. It was nice and moist and tasted great though.
Gus
Hi Chris, thanks for your feedback. Sometimes the type of flour used can make a huge difference. Do you mind sharing what kind of flour exactly did you use? ANother way around if you want to use the same flour is to add one extra teaspoon of baking powder. Cheers!
Dannii
This cake looks super moist and carrot cake is on of my favourites.
Jess
Carrot Cake is a must this time of year! So happy to now have a gluten-free option!
Beth
This looks absolutely amazing! This is proof that if you do it right, baking can be vegan and be delicious!
Casey
My daughter who is vegan, made this last weekend and the rest of us non-vegans ALL LOVED it! It was a hit!
Gus
thanks for your comment, Casey! I am thrilled that everyone loved the vegan carrot cake! 🙂
Toni
Oh wow!! I just tried this and it is amazing! Really moist and tastes SO good!
Gus
Hey Toni! I am glad you liked the recipe! It truly is moist, isn't it! I see you jumped right into it after we published! That's so cool! That's what I like about making recipes with pantry staples!
Moon
Do i need flax meal?
Gus
Hello Moon, the flax meal is an egg replacer in this recipe. You can replace it with chia seeds (exact amount), an egg replacer like Bob Mill's, or, if you are vegetarian, simply three eggs. The role of that ingredient is to bond the rest of the batter's ingredients. Please let us know how it goes!