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My Favourite Carrot Cake (Vegan)

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5 from 9 reviews

Ingredients

Units Scale

Carrot Cake

  • 2 large (130 g) carrots, peeled
  • 1/4 cup + 1 tbsp (75 ml) dairy free sour cream or yogurt*
  • 1/2 cup (100 g) light or dark brown sugar**
  • 1/4 cup + 2 tsp (70 ml) neutral oil
  • 1 tsp (5 ml) high quality vanilla
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp cloves, optional
  • pinch of cardamom, optional
  • 1/3 cup (40 g) pecans, chopped (plus more for topping)
  • 3 tbsp (25 g) raisins
  • 1 1/2 tbsp (22 ml) rum, optional
  • 1 cup + 1 tbsp (136 g) all purpose flour
  • 1 tsp (5 g) baking powder
  • 1/2 tsp (2.5 g) baking soda
  • 2 tbsp (14 g) super fine almond flour
  • 1/2 tsp (3 g) salt

Miso Cream Cheese Frosting

  • 1/2 cup (112 g) dairy free cream cheese
  • 1/4 cup (57 g) room temperature butter
  • 1 2/3 cup (200 g) powdered sugar, sifted
  • 1 tbsp (18 g) sweet miso paste
  • 1 tsp (5 ml) lemon juice, optional
  • 1 tsp (5 g) vanila

Instructions

  1. Pre-heat oven to 375 F (185 C). Line or grease a loaf pan. I used a 7×3.25×2.27 inch loaf pan that holds 3 cups. You may also use a 8x4x2 inch loaf pan that holds 4 cups.
  2. If adding rum raisins, soak the raisins in the rum and set aside.
  3. Grate one carrot using a standard grater. Finely grate the other carrot. 
  4. To a bowl, add the yogurt and sugar, and whisk to combine. Then add in the oil, vanilla, cinnamon, nutmeg, ginger, cloves and cardamom, and whisk together.
  5. Add in the grated carrots, chopped pecans and soaked raisins (removing excess rum), and stir. 
  6. Sift in the flour, baking powder, baking soda and add the salt. Add the almond flour. Use a spatula and fold in the dry ingredients until just combined and there are no more streaks of flour. Scoop into prepared loaf pan. Bake for 45-50 minutes. It should spring back when gently touching the top and a skewer should come out clean or with a few cooked crumbs when inserted in the middle. 
  7. Remove from oven and let it cool in the pan for 5 minutes on a wire rack. Remove from the loaf pan and parchment paper, and cool on the wire rack. Once completely cooled, wrap and let it sit overnight. It might feel dry on the outside, but I promise the next day it will be perfectly moist. 
  8. Add the cream cheese, butter, miso, lemon juice, vanilla to a bowl and whip until combined (about 1 minute). Add 1/4 cup of powdered sugar and whip until mixed in. Repeat with remaining powdered sugar.
  9. Chill in the refrigerator until ready to use.
  10. Spread the cream cheese frosting on top and top with more chopped pecans. Slice, serve and enjoy!

Notes

  • * If sour cream is very thick, replace with a little non-dairy yogurt and stir for a yogurt consistency. If using non-dairy yogurt that is very runny, strain for a few minutes to remove excess liquid. I use Earth’s own sour cream or Silk oat yogurt. 
  • ** The sugar helps with moisture content, however it can be reduced by 1/3 – 1/4 (66 g – 75g) and adding in an additional tbsp of yogurt. 
  • *** If omitting almond flour, replace with all purpose flour + 1 additional tsp of oil. 

Find it online: https://www.okonomikitchen.com/carrot-cake-loaf/