This carrot loaf cake is the perfect way to celebrate spring. It's light, fluffy, and not too sweet. The addition of carrots gives it a slight sweetness and a beautiful orange color. Plus, it's really easy to make! You'll love this delicious cake. You'll love the sweet, nutty flavor of the carrots, and the frosting is simply divine.
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.