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Vegan Carrot Cake Loaf

Vegan Carrot Cake Loaf

Vegan Carrot Cake Loaf combines the sweet, nutty, and spicy elements of classic carrot cake into a whole-grain, nutritious loaf.
Course Breakfast, Snack
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 10


  • ½ cup rolled oats
  • ¾ cup So Delicious Unsweetened Coconutmilk Beverage
  • 1 Tbsp. flaxseed meal
  • 3 Tbsp. pure maple syrup
  • 3 Tbsp. melted coconut oil
  • 2 tsp. vanilla extract
  • ½ cup coconut palm sugar
  • 1 cup loosely packed grated carrot
  • 4 oz. whole wheat pastry flour about 1 cup
  • 1 Tbsp. baking powder
  • 2 tsp. ground cinnamon
  • 2 tsp. ground ginger
  • ¾ tsp. kosher salt
  • ¾ cup chopped walnuts divided


  • Preheat oven to 350°F and line a loaf pan with lightly greased parchment paper.
  • Combine oats and coconutmilk beverage in a large bowl; let sit 20 minutes
  • Meanwhile, combine flaxseed meal with 2 Tbsp water; let sit 5 minutes.
  • Pour flaxseed mixture into bowl with soaked oats. Stir in maple syrup, coconut oil, vanilla, and coconut sugar; whisk to combine. Fold in grated carrots.
  • In a separate bowl, combine flour, baking powder, cinnamon, ginger, and salt; stir with a whisk.
  • Combine flour mixture and carrot mixture; stir until just combined (do not overmix). Fold in ½ cup of the chopped walnuts.
  • Pour batter into prepared loaf pan and scatter remaining ¼ cup chopped walnuts on top. Bake until loaf is golden brown and firm, and a toothpick or knife comes out mostly clean, about 1 hour 15 mins.
  • Let rest for 10 minutes in pan; remove from pan and let cool completely on a wire rack.
  • Store leftovers covered at room temperature for up to 4 days, or slice and freeze for up to 1 month. Reheat in the microwave or toaster oven until tender and warmed through.