Vegan Carrot Loaf Cake

19 ingredients
5 steps

Ingredients

  • 2 1/2 cups spelt flour
  • 2 tablespoons ground cinnamon
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup soy milk
  • 1/2 cup coconut oil
  • 1/2 cup applesauce
  • 1/2 cup coconut sugar
  • 2 teaspoons vanilla extract
  • 2 cups finely grated carrots
  • 2 cups finely chopped walnuts (optional)
  • Vegan Icing:
  • 1 cup confectioners' sugar
  • 1 3/4 tablespoons vegan butter
  • 3 tablespoons soy milk
  • 4 tablespoons fresh lemon juice
  • 2 teaspoons cider vinegar
  • 1 teaspoon vanilla extract

Directions

  1. 1
    Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
  2. 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. 3
    Pour carrot cake batter into the loaf pan and even out the top with a spatula.
  4. 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. 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.

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