Vegan Carrot Cake Loaf with Banana

This recipe uses bananas to add moisture and natural sweetness, making for a soft and flavorful carrot cake loaf. It’s a great way to use up overripe bananas while making a delicious, healthier dessert!

Why I will love it?

Flavourful: You’ll love vegan carrot cake because it’s moist, flavorful, and surprisingly light without sacrificing taste.

The natural effect: The natural sweetness from the carrots and spices like cinnamon with a creamy vegan frosting (often made from cashews or coconut), creates a satisfying balance of flavours.

Versatility: It is a highly customizable dish. You can add different add-ins according to your preference (like nuts, chocolate chips and different spices).

How To Make This Recipe?

Follow these steps to make your Vegan Carrot Cake Loaf with Banana.

Ingredients You Will Need:

For the loaf:–
– 1 1/2 cups all-purpose flour (or whole wheat flour for a heartier option)
– 1 tsp baking powder
– 1 tsp baking soda
– 1 1/2 tsp ground cinnamon
– 1/2 tsp salt
– 1/4 cup vegetable oil (or coconut oil)
– 1 large ripe banana, mashed (about 1/2 cup)
– 1/2 cup Powdered sugar
– 1 cup plant-based milk
– 1 tsp vanilla extract
– 1 1/2 cups grated carrots (about 2 medium carrots)
– 1/2 cup chopped walnuts or pecans (optional)
– 1/4 cup raisins (optional)

For the frosting:-
– 1/4 cup coconut yoghurt or any plant-based yoghurt
– 1/2 cup powdered sugar (or to taste)
– 1 tsp vanilla extract

Instructions:

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, flour or lightly grease it with oil.

Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

Mash the bananas: In a large mixing bowl, mash the ripe bananas with a fork until smooth. Add the maple syrup, applesauce, vegetable oil, and vanilla extract. Stir to combine.

Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until combined.

Add carrots and mix-ins: Fold in the grated carrots, walnuts, and raisins (if using).
Bake the loaf: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 30 minutes, or until a toothpick or cake tester inserted into the centre comes out clean. If the top starts to brown too quickly, tender the loaf with foil.

Cool the loaf: Let the loaf cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before frosting.

Prepare the frosting (optional): Take a mixing bowl, and whisk together the coconut yoghurt, powdered sugar, and vanilla extract until smooth and creamy. Adjust the sweetness to taste.

Frost and serve: Once the loaf is fully cooled, spread the frosting evenly on top. Slice and enjoy!

Vegan Carrot Cake Loaf with Banana

This recipe uses bananas to add moisture and natural sweetness, making for a soft and flavorful carrot cake loaf. It's a great way to use up overripe bananas while making a delicious, healthier dessert!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Snack

Servings 4 People

Equipment

• 2 Mixing bowl
• 1 Wisker
• 1 Spatula
• 1 Loaf Pan

Ingredients

  

• 11/2 Cups all-purpose flour (or whole wheat flour for a heartier option)
• 1 Tsp Baking Powder
• 1 Tsp Baking Soda
• 1 Tsp Vanilla extract
• 11/2 Tsp Ground cinnamon
• 1/2 Tsp Salt
• 1/4 Cup vegetable oil (or coconut oil)
• 1/2 Cup Powdered sugar or Icing sugar
• 11/2 Cups Grated carrots
• 1 Cup Plant-Based milk
• 3 Dates

For Frosting

• 1/4 Cups Coconut yoghurt or any plant-based yoghurt
• 1/2 Cups Powdered sugar (or to taste)
• 1 Tsp Vanilla extract

Instructions

 

• Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, flour or lightly grease it with oil.
• Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
• Mash the banana: In a large mixing bowl, mash the ripe banana with a fork until smooth. Add the maple syrup, applesauce, vegetable oil, and vanilla extract. Stir to combine.
• Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredient
• Add carrots and mix-ins: Fold in the grated carrots, walnuts, and raisins (if using).
• Bake the loaf: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick or cake tester inserted into the centre comes out clean. If the top starts to brown too quickly, tender the loaf with foil.
• Cool the loaf: Let the loaf cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before frosting.
• Prepare the frosting (optional): Take a mixing bowl, and whisk together the coconut yoghurt, powdered sugar, and vanilla extract until smooth and creamy. Adjust the sweetness to taste.
• Frost and serve (optional): Once the loaf is fully cooled, spread the frosting evenly on top. Slice and enjoy!

Notes

• Make sure your banana is well-ripened with brown spots for the best results.
• You can substitute the all-purpose flour with whole wheat flour or a gluten-free flour blend if you prefer.
• Do not overmix the batter