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Vegan Carrot Cake Loaf with Candied Walnuts and Nutty Brown Butter Glaze Recipe

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3.9 from 10 reviews

This Vegan Carrot Cake Loaf features a moist, spiced batter made from fresh carrots, vegan yogurt, and a blend of warm spices. Finished with a luscious browned vegan butter glaze and candied walnuts, this dairy-free and egg-free loaf is perfect for a comforting snack or dessert with a rich, nutty flavor and a tender crumb.

Ingredients

Wet Ingredients

  • 160 ml soy milk
  • 2 teaspoons apple cider vinegar
  • 250 g raw carrots (peeled and roughly chopped, about 4 medium carrots)
  • 120 ml olive oil
  • 80 g vegan Greek-style yogurt
  • 1 tablespoon vanilla extract
  • 200 g light brown sugar

Dry Ingredients

  • 280 g all-purpose flour (sifted)
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • ½ teaspoon sea salt

Nuts

  • 125 g walnuts (roughly chopped, for the batter)
  • 100 g chopped walnuts (for candied walnuts)

Butter and Sugar for Candied Walnuts

  • 1 tablespoon vegan butter (block-style)
  • 2 tablespoons light brown sugar

Glaze

  • 80 g vegan butter (block-style)
  • 115 g powdered sugar
  • 1 tablespoon non-dairy milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preparation: Preheat your oven to fan 160°C (320°F) or conventional 180°C (356°F). Lightly grease a 1-pound loaf pan with oil or vegan butter and line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. Make vegan buttermilk: Combine soy milk and apple cider vinegar in a small bowl and let sit for 10 minutes until it curdles slightly, creating vegan buttermilk.
  3. Blend the carrots: In a food processor, add the vegan buttermilk, peeled and chopped carrots, olive oil, vegan Greek-style yogurt, and vanilla extract. Blitz until the mixture is smooth and creamy.
  4. Mix wet ingredients: Transfer the pureed carrot mixture into a large mixing bowl. Add the light brown sugar and whisk thoroughly to combine the ingredients evenly.
  5. Mix dry ingredients: In a separate bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ground ginger, and sea salt.
  6. Make the batter: Sift half of the dry mixture into the wet ingredients. Gently fold the dry ingredients into the wet until just combined. Fold in the roughly chopped walnuts, then fold in the remaining dry ingredients ensuring no dry pockets remain. Avoid overmixing to keep the batter light.
  7. Assemble: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Optionally, place thin strips of vegan butter on top in the center of the batter for added richness. Place the loaf pan on an aluminum tray or baking sheet for stability.
  8. Bake: Bake the loaf on the center rack of the oven for 55-65 minutes. After 55 minutes, test doneness by inserting a toothpick or knife into the center; it should come out clean or with a few moist crumbs. Continue baking in 5-minute increments if needed until fully cooked and golden brown on top.
  9. Cool the loaf: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it onto a wire rack to cool completely. Once cooled, place it on a tray or parchment paper to prepare for glazing.
  10. Candied walnuts: In a pan over low to medium heat, add 100 g chopped walnuts, 2 tablespoons light brown sugar, and 1 tablespoon vegan butter. Gently cook while tossing constantly for 5-7 minutes until sugar melts and walnuts become fragrant. Remove from heat and spread on parchment to cool and set.
  11. Brown the vegan butter for glaze: In a saucepan over medium heat, melt 80 g vegan butter, stirring constantly for about 5 minutes until it turns golden brown and emits a nutty aroma. Do not let it burn by removing from heat promptly.
  12. Make the glaze: In a bowl, whisk together the browned vegan butter, 115 g powdered sugar, 1 tablespoon non-dairy milk, and ½ teaspoon vanilla extract until smooth. Drizzle the glaze evenly over the cooled carrot loaf.
  13. Storage: Wrap any leftover cake tightly in plastic wrap or foil, or store in an airtight container. It can be kept at room temperature for up to 5 days if cool, or refrigerated up to 7 days. For longer storage, slice and wrap pieces separately with parchment and freeze for up to one month. Thaw at room temperature before serving.

Notes

  • Note 1: The carrot quantity translates to about 4 medium-sized peeled carrots.
  • Note 2: Olive oil adds moisture and a mild flavor but can be substituted with any neutral oil.
  • Note 3: Vegan Greek-style yogurt adds tanginess and creaminess; coconut or soy-based yogurt works well.
  • Note 4: Use any unsweetened non-dairy milk like almond, oat, or additional soy milk for the glaze.
  • Note 5: Optional strips of vegan butter on top give a rich finish and slight browning but can be omitted for an oil-only loaf.
  • Ensure not to overmix the batter to keep the loaf light and tender.
  • Check doneness carefully after 55 minutes to avoid overbaking.

Find it online: https://bitezly.com/vegan-carrot-cake-loaf-with-candied-walnuts-and-nutty-brown-butter-glaze-recipe/