Vegan Orange Carrot Loaf Cake (Egg-Free)

This Vegan Orange Carrot Loaf Cake is moist, tender and fluffy, made with wholesome ingredients and topped with a cream cheese yoghurt frosting. Filled with dates and walnuts, it’s perfect for an easy one-bowl Spring bake.

I just love all things carrot cake and for Spring time, I wanted to add some orange in the mix (as it works so well). If you’re looking for a two-tier layer cake then try out my Vegan Carrot Cake with Orange Buttercream but for an easier one-loaf bake, then this is for you.

Frosted Vegan Orange Carrot Loaf Cake with one slice cut off
Vegan Orange Carrot Loaf Cake

Why will I love this loaf?

This loaf is so delicious, it is:

  • Moist, tender and cake-y
  • Orangey, zesty and fruity
  • Packed with dates and walnuts
  • Easy to make in one bowl
  • Naturally vegan, egg-free and dairy-free
  • Easily gluten-free and nut-free
  • Delicious and perfect for Spring
  • Great for Easter and all year long
  • Made with wholesome ingredients
  • Healthier, lighter and more nutritious than other bakes

If you already love the sound of this fruity bake, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The ingredients for this loaf are fairly easy and I have linked my favourites below.

Here’s what we need for the loaf:

  • Carrot: the obvious ingredients for a carrot cake. I don’t worry about peeling the carrot, just wash it and then grate the carrot. This is about one large carrot and you can weigh it just to check.
  • Plant-based milk: use your favourite dairy-free milk alternative like oat, almond soya or coconut (from the carton).
  • Apple cider vinegar: the acid reacts with the milk to form a buttermilk which helps to bind this egg-free batter.
  • Applesauce: this adds moisture and also acts as a binder in this egg-free cake. This is the 100% unsweetened apple and can be found in the baking aisles.
  • Coconut yoghurt: I always use thick coconut yoghurt for the best texture and make sure it is thick and creamy as runny yoghurt will make the batter too wet.
  • Tahini or peanut butter: this adds a delicious nutty flavour as well as richness and moisture. Make sure the tahini or peanut butter is runny and smooth and you can also use sunflower, cashew or almond butter.
  • Olive oil: this adds richness, moisture and a wonderful texture to the loaf. You can use light olive oil for a milder flavour or extra virgin olive oil for a richer flavour, or choose sunflower oil.
  • Maple syrup: for sweetness and in place of sugar. You can use other syrups like agave or vegan honey.
  • Orange zest: this adds so much flavour and really lifts the cake.
  • Plain or GF flour: to keep this loaf moist and light, choose plain white flour. To make this gluten-free, use your favourite gluten-free flour blend with xanthan gum to help bind the batter.
  • Spices: I love adding lots of cinnamon, ginger and mixed spice to make this carrot cake delicately spiced and delicious. If you don’t have any mixed spice, you can add some cardamom, too.
  • Raising agents and salt: for rise and flavour.
  • Chopped walnuts: I love the crunch they add to the cake and you can also use pecans, if you prefer.
  • Medjool dates: or you can use other dried dates, but medjool are the juiciest. You can use other dried fruits, too. Carrot cakes typically contain raisins or sultanas but dried apricots or cranberries would also be delicious.

As for the frosting:

  • Vegan cream cheese: when mixed with more thick coconut yogurt, this creates a dreamy tangy and slightly sweet frosting that is perfect for the loaf.
  • Vegan vanilla protein powder: or I love using a cinnamon roll flavoured protein powder from Macromike. My code AMB-AMY saves you 10% on everything on their website and they are seriously the best. This adds sweetness, texture and thickens the frosting to a luscious mix. I do not recommend swapping the protein powder or leaving it out. Instead, choose one of my other buttercreams or cream cheese frostings to top this cake.

Is this gluten-free and nut-free?

This cake is easily gluten-free, as long as you use your preferred 1:1 gluten-free baking flour (like Freee Foods in the UK or Bob’s Red Mill in the US). To keep this nut-free, swap the walnuts for seeds or leave them out and check that your other ingredients do not contain nuts.

How do I make this?

This loaf cake is so easy to make:

  • Whisk together the milk and vinegar: and leave for 5 minutes to curdle.
  • Whisk in the other wet ingredients: till smooth.
  • Sift in the dry ingredients: and whisk to a thick, smooth batter.
  • Fold in the add-ins: until combined.
  • Pour into the loaf tin: and smooth over the top.
  • Bake for 45 to 50 minutes until golden and risen: an inserted skewer will come out clean.
  • Cool for 10 minutes in the tin and then fully on a wire rack: the loaf needs to be cool before frosting and slicing.
  • Prepare the frosting: by whisking together the ingredients till smooth.
  • Spread the frosting over the cooled loaf: and decorate with more walnut and orange zest.
  • Slice and enjoy: with tea, coffee or ice-cold dairy-free milk.

How long will this cake last?

This cake will keep for 2-3 days in a sealed container in the fridge or you can freeze the unfrosted loaf for 1 month, wrapped well. Allow to defrost before decorating and eating.

What else can I bake?

If you are looking for more Spring bake ideas, how about my:

A slice of Vegan Orange Carrot Loaf Cake leaning against

Vegan Orange Carrot Loaf Cake (Egg-Free)

Yield: 8-10 slices
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

This Vegan Orange Carrot Loaf Cake is moist, tender and fluffy, made with wholesome ingredients and topped with a cream cheese yoghurt frosting. Filled with dates and walnuts, it’s perfect for an easy one-bowl Spring bake.


For the Loaf Cake:

  • 150g carrot (1 large carrot, grated)
  • 90ml plant-based milk + 1 tbsp apple cider vinegar
  • 120g applesauce
  • 100g thick coconut yogurt
  • 60g tahini or peanut butter, smooth
  • 60ml olive oil
  • 75ml maple syrup
  • 1 orange, zested
  • 240g plain or GF flour
  • Spices: 1 tbsp cinnamon, 1 tsp ginger, 1/2 tsp mixed spice
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda


  • 40g chopped walnuts
  • 60g chopped dates

For the Frosting:

  • 75g vegan cream cheese
  • 75g thick coconut yoghurt
  • 20g vegan vanilla protein powder
  • 2 tbsp plant-based milk
  • 1/2 orange zested
  • Extra crushed walnuts


  1. Preheat the oven to 160Fan/180ºC and line a 9x5-inch loaf tin with parchment paper.
  2. Grate the carrot and leave to one side. Stir the milk and apple cider vinegar together.
  3. For the cake batter: pour the milk-vinegar mix into a large mixing bowl and add the applesauce, yoghurt, peanut butter, olive oil, maple syrup and orange zest. Whisk till smooth. Sift in the flour, cinnamon, ginger, mixed spice, baking powder and bicarbonate of soda. Add a pinch of salt and whisk to a smooth batter, before adding in the carrot, walnuts and dates and folding in.
  4. To bake: smooth into the loaf tin and bake for 45-50 minutes, covering with tin foil if it is browning too much. An inserted skewer will come out clean.
  5. Allow to cool: in the tin for 10 minutes then lift out to cool fully on a wire rack.
  6. For the frosting: whisk together the ingredients till smooth and fluffy.
  7. To decorate: spread the frosting over the cooled cake. Decorate with crushed walnuts and orange zest.
  8. To enjoy: slice and serve straight away or keep in a sealed container for 3-5 days in the fridge or in the freezer (unfrosted) for 1 month. Defrost thoroughly before decorating.

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Stay in touch

I look forward to hearing what you think of this Vegan Orange Carrot Loaf Cake so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m xx

With carrot loaf love x

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