Carrot Cake Loaf
with Cream Cheese Icing
*The icing also works with dairy ingredients.
1 ½ cups all-purpose
1 tsp baking powder
¾ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ground ginger
Pecans or walnuts
* CREAM CHEESE ICING
2 Tbsp vegan butter
4 oz vegan cream
¼ tsp cinnamon
1 ½ cups powdered
½ tsp vanilla extract
½ cup vegetable oil
¾ cup packed brown
sugar (dark or light)
1 ½ cups grated carrots
1 tsp vanilla
⅓ cup unsweetened
6 Tbsp aquafaba (juice
from a can of chickpeas
or light beans)
1. PREHEAT OVEN AND PREPARE PAN: Preheat oven
to 350. Grease and flour a 1 or 1 ½ -pound loaf pan
using vegan butter and all-purpose flour.
2. PREP DRY INGREDIENTS: Combine dry ingre-dients
in a medium mixing bowl and toss to
3. PREP WET INGREDIENTS: In a large mixing bowl,
gently combine all wet ingredients with a spatula.
Add dry ingredients and stir until combined. The
batter should be thick. Fold in ½ cup of nuts if
4. BAKE: Pour batter into prepared loaf pan and bake
for 35-40 minutes, or until a toothpick comes out
mostly clean. Let cool completely on a wire rack.
Cover and refrigerate for at least 3 hours once
5. PREPARE FROSTING: Soften butter and cream
cheese at room temperature for 1-3 hours. Add
cinnamon, powdered sugar and vanilla, and beat
with a hand mixer until smooth. The frosting will
have a consistency between a frosting and a
6. FROST AND ENJOY: Remove chilled loaf from pan
and place onto parchment. Gently scoop icing
onto loaf and spread with offset spatula. Slice and
enjoy. To store, cover and refrigerate for up
to 5-7 days.
Adapted from Sally Baking Addiction’s Carrot Cake Loaf.