Tuesday, 6 April 2021

Carrot Loaf Cake

If you love carrot cake, you'll love how simple and delicious this loaf cake is to whip up in no time!

I promised my Mum for Mother's Day she would get my homemade carrot cake, but as this year stuck in lockdown we could only celebrate as the three of us (my little sister too) I decided to make a smaller version - less waste, still just as delicious. She loves carrot cake, she's not fussy as long as it's generously topped with cream cheese which is her favourite part. And for this icing, I used Dr Oetker's Cream Cheese icing which is amazingly suitable for vegans! I've not quite mastered homemade cream cheese icing yet! Carrot cakes are a UK favourite though aren't they. The warm cinnamon aroma running through, a little crunch of walnuts or sultanas if you like them, and hidden carrots for health ;) what's not to love. For me, a carrot cake has to be moist, it can have all of the aforementioned flavours but it cannot be dry and I have tried a fair few supermarket own and you notice a different if it starts to be crumbly, yuck! This cake is the perfect little treat for someone special, a springtime dessert or just for when you feel like you need a slice of cake, then get your bake on :)

Check out my other loaf cakes for more inspiration!


Prep: 20 minutes
Cook: 40-50 minutes
Serves: 8

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle


215g Self-raising flour
225g Light brown sugar
120g Butter softened
120ml Soya milk + 1 tbsp Apple Cider Vinegar
1 Orange zested
1 tsp Vanilla extract
1 tsp Baking powder
½ tsp Baking soda
1 tbsp Cinnamon
½ tsp Nutmeg
½ tsp Ginger
240g Carrots grated
70g Walnuts chopped
Cream cheese icing
Orange and green food colouring optional 
Walnuts chopped to sprinkle optional


✿Preheat the oven to 170℃ and grease and line a 2 lb loaf tin with baking paper, leaving a little excess at the sides which makes it easier to lift out of the tin. 
Mix together the soya milk and ACV and leave for about 5 minutes to create a 'buttermilk'. 
In a standing mixer or in a bowl using an electric whisk, beat together the butter and both sugars until fluffy and combined. Then gradually add the 'buttermilk' mixture and vanilla extract. It may start to separate but that's okay, just keep mixing till combined.
In a separate bowl, mix together all of the dry ingredients except the walnuts. Then add this to the bowl of wet ingredients and mix till combined.
Fold in the walnuts then pour or spoon the batter into the prepared baking tin. 
Bake for 40-50 minutes until a knife inserted comes out clean. After about 30 minute, you may want to cover the cake with tin foil to stop the top burning as this will be cooked before the middle. 
Remove from the oven and place on a wire rack to cool in the in before removing. 
Only once the cake has cooled down can you pipe or spread the cream cheese icing on top. 
I used some orange and green edible food colourings to change the colour of the icing (about 1-2 tbsp of each colour) and pipe little carrots on top. Then I sprinkled some walnuts on top as well to finish. 
You can place the cake in the fridge for the icing to firm up a little before serving, but if not keep at room temperature covered up for optimal flavour. Any leftovers should be stored in an airtight container at room temperature - if there's any left! Enjoy!


No comments

Post a Comment

© Bake Like A Vegan | All rights reserved.
Blog Layout Created by pipdig