Name: Vegan Orange Carrot Loaf Cake (Egg-Free)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Cuisine: British
Ingredients: 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; 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

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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.

Three slices of Vegan Orange Carrot Loaf Cake on a wooden board — Unfrosted Vegan Orange Carrot Loaf Cake

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.

A slice of Vegan Orange Carrot Loaf Cake on a plate — Vegan Orange Carrot Loaf Cake

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.

A slice of Vegan Orange Carrot Loaf Cake leaning against — Vegan Orange Carrot Loaf Cake

Slices of Vegan Orange Carrot Loaf Cake on a wooden board — Vegan Orange Carrot Loaf Cake

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.

A piece of Vegan Orange Carrot Loaf Cake on top of the loaf — Vegan Orange Carrot Loaf Cake

What else can I bake?

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