Why is there no butter in carrot cake?

Instead of butter, carrot cakes and loaves typically use oil. This makes a super moist cake that is good for a bit longer than a butter-based cake. There's also something about the way that shredded vegetables interact with oil that is simply divine.

Is carrot bread healthy?

Let's say it's healthier than traditional carrot cake given the lower sugar and fat content, but not as healthy as something without added sugar. This is still a sweet treat and has some fruits and veggies, but not healthier than noshing some carrots on their own. Treat yourself!

How many grated carrots equal a cup?

In my experience, 2-3 medium to large carrots will grate into a cup. Don't forget to peel your carrots first!

How do you keep icing from melting?

To keep icing from melting, make sure your cake or loaf is completely cool. Cool completely on a cooling rack, and then place into the refrigerator for 2-3 hours. Then when you ice your loaf, there's no residual heat to melt the icing. Vegan icing has a lower melting point than dairy icing. When using vegan butter or cream cheese to make an icing, warm to room temp for no more than 2 hours, instead of 3-4 like dairy butters.

Easy Vegan Carrot Cake Loaf

Description

This lightened up vegan carrot cake bread is a perfect snack when you want something a little sweet, but don't want to feel guilty about it. And it's SUPER easy.

Ingredients

Units Scale

Wet ingredients

1 1/2 cups grated carrots
3/4 c brown sugar
1/2 cup vegetable oil
1 tsp vanilla
1/3 cup applesauce
6 Tbsp aquafaba (juice from a can of chickpeas)
1/3 cup chopped nuts such as pecans or walnuts (optional)

Dry ingredients

1 1/2 cups flour
1 tsp baking powder
3/4 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp salt

Cream cheese icing

2 Tbsp vegan butter (such as Miyoko's)
4 oz vegan cream cheese (such as Violife)
1 1/2 cups powdered sugar
1/2 tsp good vanilla extract
1/4 tsp cinnamon

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Instructions

Preheat oven & prepare pan: preheat oven to 350 F. Meanwhile, grease the inside of a loaf pan with a Tbsp of two of vegan butter. Then add a Tbsp or two of flour and shake around until inside of the pan is covered. Set aside.
Combine wet ingredients: in one bowl, combine all wet ingredients and whisk gently until combined.
Combine dry ingredients: in a separate bowl, combine all dry ingredients and whisk gently.
Add dry ingredients to wet: add the flour mixture to the wet ingredients and whick until combined. Pour into loaf pan, and bake for 35-40 mins.* When a toothpick comes out of the middle clean, it's ready!
Cool carrot loaf: cool carrot cake loaf in pan for 10-15 minutes, then carefully remove from pan, running a dull knife around the edges before turning onto a cooling rack. Cool completely (45-60 minutes) then store in refrigerator for 2-3 hours.
Prepare icing: while the loaf is cooling, let butter and cream cheese soften on the counter in a mixing bowl, covered. When your loaf is sufficiently cool, beat with other icing ingredients, and gently ice top of the loaf. There might be some icing left - drizzle some on top of your slice if desired for extra sweetness and enjoy!

Notes

Adapted from Sally's Baking Addiction's Carrot Cake Loaf

*35-40 mins is the benchmark for a 1 and 1/2 lb loaf pan. For a smaller loaf pan, add 3-5 minutes then test with a toothpick. For larger loaf pans, subtract 3-5 minutes.

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