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A loaf of an easy carrot cake recipe with raisins for an Easter snack.
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Super Moist Vegan Carrot Cake Loaf

Super Moist Vegan Carrot Cake Loaf is topped with a vegan maple "cream cheese" frosting for the perfect Easter or Spring breakfast, snack or dessert. This vegan carrot cake bread is also gluten free, grain free, dairy-free and refined sugar-free!

Course Breakfast
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10 servings
Calories 297 kcal
London Brazil

Ingredients

  • 4 flax eggs*
  • ½ c maple syrup pure
  • c coconut oil melted
  • 1 ½ tsp vanilla extract
  • 1 Tbsp apple cider vinegar
  • ½ c coconut flour
  • ¾ c almond flour
  • ½ tsp baking soda
  • ¾ tsp baking powder
  • ¾ tsp cinnamon
  • ¼ tsp salt
  • ¾ c carrots finely shredded
  • c coconut finely shredded
  • ½ c raisins pecan or walnut pieces

Vegan Maple "Cream Cheese" Frosting:

  • ½ c cashews raw, soaked in hot water for 1 hour
  • 3 Tbsp maple syrup pure
  • ½ tsp vanilla extract
  • 2 tsp coconut oil melted
  • Pinch of salt

Instructions

  1. Preheat oven to 350 degrees.

  2. In a large bowl combine flax eggs, maple syrup, coconut oil, vanilla extract and vinegar. Mix to combine.
  3. In a separate medium-sized bowl combine coconut flour, almond flour, baking soda, baking powder, cinnamon and salt. Toss to combine.
  4. Gradually add dry ingredients to the large bowl of liquid ingredients and stir by hand until just combined. It is OK if there are a few small lumps.
  5. Lastly, add in carrots, coconut flakes and nuts or raisins. Stir until ingredients are evenly incorporated.
  6. Line a loaf pan (8.5” x 4.5”) with parchment paper and spritz with non-stick cooking spray. Spread batter evenly in the pan.
  7. Bake in preheated oven for 50-60 minutes, or until top turns a golden brown and a toothpick comes out clean.
  8. Let carrot cake loaf sit at room temperature and cool completely before frosting.
  9. While carrot cake loaf is baking, place all Vegan Maple "Cream Cheese" Frosting ingredients in the bowl of a small food processor.**

  10. Process until a smooth consistency is reached (4-6 minutes) and scrape down the sides of the processor every 30-60 seconds.
  11. Set frosting aside until carrot cake loaf is ready to be frosted.

Recipe Notes

*Mix 4 Tbsp ground flax seeds and ¾ c water together and let sit in the refrigerator for at least 30 minutes before using.

**I used a 3-cup Mini-Prep food processor. You can also use a larger food processor, but you will need to scrape the sides more frequently than stated above.

Nutrition Facts
Super Moist Vegan Carrot Cake Loaf
Amount Per Serving
Calories 297 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 9g56%
Sodium 147mg6%
Potassium 262mg7%
Carbohydrates 30g10%
Fiber 5g21%
Sugar 15g17%
Protein 4g8%
Vitamin A 1605IU32%
Vitamin C 1.1mg1%
Calcium 78mg8%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.