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

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3.8 from 57 reviews

This Vegan Carrot Cake Loaf is a moist, flavorful treat made without animal products, perfect for those seeking a plant-based dessert. Packed with fresh carrots, warm spices, and crunchy walnuts, this loaf is topped optionally with candied walnuts and a luscious brown butter glaze, making it a delightful and wholesome cake for any occasion.

Ingredients

Wet Ingredients

  • 160 ml (⅔ cup) soy milk
  • 2 teaspoons apple cider vinegar
  • 250 g (2 cups) raw carrots (peeled and roughly chopped, about 4 medium carrots)
  • 120 ml (½ cup) olive oil
  • 80 g (⅓ cup) vegan Greek-style yogurt
  • 1 tablespoon vanilla extract
  • 200 g (1 cup) light brown sugar

Dry Ingredients

  • 280 g (2 ¼ cups) 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
  • 125 g (1 cup) walnuts, roughly chopped

Candied Walnuts (Optional)

  • 1 tablespoon vegan butter (block-style)
  • 100 g (1 cup) chopped walnuts
  • 2 tablespoons light brown sugar

Brown Butter Glaze (Optional)

  • 80 g (¼ cup) vegan butter (block-style)
  • 115 g (1 cup) powdered sugar
  • 1 tablespoon non-dairy milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat and prepare pan: 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 loaf removal.
  2. Make vegan buttermilk: Mix the soy milk and apple cider vinegar in a small bowl and set aside to curdle for 10 minutes, creating a vegan buttermilk substitute.
  3. Blend the carrots: In a food processor, combine the vegan buttermilk, peeled and chopped carrots, olive oil, vegan Greek-style yogurt, and vanilla extract. Blitz the mixture until smooth and creamy.
  4. Mix wet ingredients: Transfer the pureed carrot mixture into a large bowl. Add the light brown sugar and whisk thoroughly until combined.
  5. Mix dry ingredients: In a separate bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and sea salt.
  6. Make the batter: Sift half of the dry ingredients into the wet mixture. Gently fold together, then fold in the roughly chopped walnuts. Add the remaining dry ingredients and fold carefully until the batter is smooth with no flour streaks. Avoid overmixing to keep the loaf tender.
  7. Assemble the loaf: Pour the batter into the prepared loaf pan and smooth the top with a spatula or knife. Optionally, place thin strips of vegan butter down the center of the batter for extra richness.
  8. Bake: Place the loaf pan on a baking sheet or aluminum tray and bake in the center of the oven for 55-65 minutes. Test for doneness at 55 minutes by piercing with a toothpick or knife; it should come out clean with a few moist crumbs. If needed, continue baking in 5-minute increments until done. The top should be golden brown and the loaf well-risen.
  9. Cool: Allow the cake to cool in the pan for 10 minutes. Then carefully transfer to a wire rack and cool completely before glazing or serving.
  10. Prepare candied walnuts (optional): In a pan over low heat, gently cook vegan butter, chopped walnuts, and brown sugar together, tossing continuously for 5-7 minutes until the sugar melts and walnuts become fragrant. Remove from heat and spread on parchment to cool.
  11. Brown the butter for the glaze (optional): In a saucepan over medium heat, stir vegan butter constantly for approximately 5 minutes until it reaches a golden brown color and emits a nutty aroma. Be careful to prevent burning.
  12. Make the glaze (optional): Whisk powdered sugar, non-dairy milk, and vanilla extract into the browned butter until the glaze is smooth. Drizzle the glaze generously over the cooled cake.
  13. Storage: Wrap leftover cake tightly in plastic wrap or foil or store in an airtight container. Keep at room temperature up to 5 days if cool or refrigerate up to 7 days. For longer storage, slice and freeze separated by parchment paper in a sealed container for up to 1 month. Thaw at room temperature before serving.

Notes

  • Use medium carrots, peeled and roughly chopped to measure about 250 grams.
  • Olive oil adds moisture and healthy fats while keeping the loaf vegan.
  • Vegan Greek-style yogurt helps add tanginess and moisture to mimic traditional buttermilk in baked goods.
  • Non-dairy milk can be soy, almond, oat, or your preferred plant milk.
  • Adding thin strips of vegan butter on top before baking is optional but adds richness and a nice golden finish.
  • If you don’t have a food processor, finely grate carrots or puree them thoroughly in a blender.
  • Be careful not to overbake to prevent dryness; test doneness with a toothpick.

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