Say hello to this Vegan Carrot Loaf Cake – your new go-to for everything from spring brunch spreads to afternoon pick-me-ups.

I’ve lost count of the amount of times I’ve made this vegan carrot loaf cake now. It’s so downright squidgy, perfectly spiced and the lemon cream cheese frosting is the literal icing on the cake. And while we’re in that weird spring weather here in the UK at the moment (one day it’s t-shirt weather, the next day it’s back to thick jumpers) it’s the perfect excuse for some cosy baking.

If you’re looking for a plant-based bake that’s equal parts cosy, sweet, and downright irresistible, this easy plant based carrot cake is soft, moist, and spiced to perfection. It’s packed with fresh carrots and crowned with a luscious lemon cream cheese buttercream frosting. And because life’s too short for boring textures, a generous sprinkle of toasted walnuts adds the perfect crunch to each bite.

Why you’ll love this vegan carrot loaf cake

• Simple, wholesome ingredients — no complicated substitutes, just easy pantry staples.
• Dairy-free & egg-free — but you’d never know from how rich and tender it is.
• Zesty twist — the lemon cream cheese frosting adds a fresh, bright contrast to the spiced carrot base.
• Perfect for meal prep or gatherings — bake once, slice up, and enjoy for days (if it lasts that long).

Whether you’re already a carrot cake devotee or just looking for a fresh baking project, this loaf is guaranteed to become a fast favourite.

Carrot loaf cake ingredients

Carrots – well, obvs! You’ll want to finely grate them – use the grater you’d use for parmesan cheese rather than cheddar.

Light brown sugar – adds a caramel richness to the cake and helps keep it nice and moist too!

Spices – much like anything with pumpkin or courgette in baking, carrots don’t have a lot of flavour. So play around with the spicing. I’ve used a combination of cinnamon, nutmeg and ginger. If you don’t like a particular spice feel free to leave it out. Or try chai spice for even more flavour!

Vegan yoghurt – I like to include yoghurt in baking for flavour, texture and a certain richness I think it gives. Vegan Greek style yoghurt gives a deliciously subtle ‘tang’ as well.

Apple cider vinegar – something else I include a lot in my baking. Don’t worry, you don’t taste it! It reacts with the baking soda making baked goods extra light and fluffy.

How to make vegan carrot loaf cake

This is a really simple recipe and requires two bowls, a grater, a spatula and a 2lb loaf tin.

Step 1: Start by putting all the ‘wet’ ingredients into a bowl or jug. This is the milk, yoghurt, oil and vinegar. Give everything a quick whisk.

Step 2: Then put all the ‘dry’ ingredients into a large bowl – flour, baking powder, baking soda, sugar and spices.

Step 3: Next, grate the carrot. Use a fine grater – the one you’d use to grate parmesan cheese.

Step 4: Add the wet ingredients to the dry and stir together. Mix well and stir up from the bottom of the bowl, making sure you get any flour ‘pockets’.

Step 5: Once everything is well mixed stir in the grated carrot then pour into your prepared tin.

Step 6: Bake in a preheated oven for around an hour until the cakes is well risen and springy. You can test by inserting a skewer into the centre of the cake – if it comes out clean with no raw cake clinging to it the cake is done. Otherwise return the cake to the oven for a few minutes and repeat the testing process.

Step 7: Allow to cool in the tin for a few minutes before carefully lifting out onto a wire rack to cool completely.

Finishing and decorating your cake

Step 8: While the cake is cooling toast the walnuts in a dry frying pan. I do this over a very high heat (for speed) but watch them like a hawk. Nobody needs to hear the shrill squeal of a smoke alarm! Toss the pan frequently. Set aside to cool then roughly chop or crumble in your hands.

Step 9: Once the cake is completely cool beat together the vegan butter, icing sugar and grated lemon zest until very pale and fluffy. If you’re doing this by hand rather than in a stand mixer with the paddle attachment you’ll need to soften the butter first. Once it’s well beaten, stir in the vegan cream cheese until well mixed.

Step 10: Spread the buttercream frosting all over the top of the cooled cake then sprinkle over the walnuts.

Store the cake in an airtight container at room temperature for 2-3 days. You can also store in the fridge for a little longer but it’s best served at room temperature.

This loaf cake also freezes really well. I slice it then wrap a couple of slices in foil before freezing.

Tips for the best darn carrot cake

• Finely grate your carrots – for that soft, evenly textured crumb.
• Don’t over-mix the batter – a light hand = a tender bake.
• Toast your walnuts – it takes 5 minutes and deepens the flavour like magic.
• Let the loaf cool fully before frosting – unless you’re into frosting puddles.

Serving suggestions:

This carrot loaf cake pairs beautifully with:

• A simple hot cup of tea, coffee or herbal tea
• Fresh berries or fruit compote on the side
• Add sultanas to the batter for fruity jewels!
• An extra dollop of vegan yoghurt for tangy contrast

Looking for even more easy vegan baking recipes? Try these:

Carrot Cake Muffins

I also have a Tropical Carrot Cake Muffin recipe in my free spring brunch ebook! You can get a copy (and subscribe to my newsletter if you fancy!) of that here

Carrot Cake

Lemon Poppy Seed Loaf Cake

St Clement’s Semolina Cake (quite possibly the easiest cake you’ll ever make!)

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