Description
A moist and flavorful dairy-free carrot cake bread made with wholesome ingredients like shredded carrots, almond milk, and warming spices. This easy-to-make loaf is perfect for breakfast or dessert and topped with a smooth coconut vegan frosting for a deliciously creamy finish.
Ingredients
Bread Ingredients
- ½ Cup Vegetable Oil (or you may use vegetable oil)
- ½ Cup Brown Sugar (packed)
- 1 Cup Almond Milk
- 1 Tbsp Chia Seed
- 1 Tsp Kosher Salt
- 2 ½ Tsp Baking Powder
- 1 Tsp Baking Soda
- ½ Tsp Cloves
- 1 ½ Cups All Purpose Flour
- 2 Carrots (shredded; or 1 large carrot will work)
- ⅓ Cup Nuts: sliced almond or pecans (optional)
Coconut Vegan Frosting Ingredients
- 1 ½ Cup Powdered Sugar
- ¼ Cup Coconut Milk
- A Few Drops Of Orange Food Coloring
Instructions
- Prepare the Batter: In a large bowl, combine the vegetable oil and brown sugar. Mix well until combined. Then add the almond milk, chia seed, kosher salt, baking powder, baking soda, and cloves. Stir to incorporate all ingredients thoroughly.
- Add Dry Ingredients: Gradually add the all-purpose flour into the wet mixture, stirring gently until just combined. Avoid overmixing to maintain a tender crumb.
- Fold in Carrots and Nuts: Stir in the shredded carrots until evenly distributed throughout the batter. Next, fold in the sliced almonds or pecans if using, ensuring they are well mixed but not crushed.
- Prepare and Bake: Preheat your oven to 350°F (175°C). Lightly spray a loaf pan with nonstick cooking spray. Transfer the batter evenly into the loaf pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Remove the bread from the oven and allow it to cool completely in the loaf pan before removing. This helps the bread set and prevents it from crumbling.
- Make the Frosting: In a large bowl, combine the powdered sugar with the coconut milk. Use an electric whisk or hand mixer to blend until smooth and creamy. Add a few drops of orange food coloring if desired, mixing thoroughly.
- Frost the Bread: Once the bread is fully cooled, spread the coconut vegan frosting evenly over the top. Refrigerate if needed to set the frosting before slicing and serving.
Notes
- You can substitute raisins for nuts if preferred for added sweetness and chewiness.
- Chia seeds act as an egg replacer and also add fiber and nutrients.
- Make sure the bread is completely cooled before frosting to prevent the frosting from melting.
- For a nuttier flavor, toast the nuts lightly before adding them to the batter.
- Store leftover bread in an airtight container in the refrigerator for up to 5 days.
- This recipe is naturally dairy-free and can be made gluten-free by swapping all-purpose flour for a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
