Look at this Beauty!! – I am Obsessed! It’s classic, and it’s DELICIOUS!! This carrot loaf is my top favourite, easy to whip up and looks divine.
Vegan carrot cake loaf with cream cheese frosting
Print RecipeIngredients
- 175 ml Sunflower oil
- 2 tbsp dairy free butter
- 200 g Light brown sugar
- 250 g Grated carrots
- 200 g Self-raising flour
- 1 tsp Bicarbonate of soda
- handful of hazelnuts
- 1 tsp Ground ginger
- 1 tsp Ground cinnamon
- 125g Dairy free butter (for the cream cheese icing)
- 125g Icing sugar (for the cream cheese icing)
- 1 tsp Vanilla extract (for the cream cheese icing)
- 250g Violife cream cheese (for the cream cheese icing)
Instructions
The cake:
- Preheat your oven to 180c and line a loaf tin
- Pour the sunflower oil into a bowl and combine with the sugar
- Add the grated carrots, raisins, hazelnuts and fold until combined
- Add the flour, baking soda, hazelnuts, ginger, cinnamon and fold slowly
- Pour the mixture into the tin, and bake in the oven for 50 minutes until golden
- Once baked, leave to cool in the fridge for an hour
Cream cheese frosting:
- Beat your butter until soft and add the icing sugar and continue to beat until fluffy
- Add the cream cheese and vanilla extract, continue to whisk
- Place in the fridge to harden for 30 minutes
- Once the cake has cooled, slather the cream cheese frosting on top of the cake
- Sprinkle with the hazelnuts, and Enjoy!
