Who doesn’t love cake at any time of day? This recipe is your go-to whether you’re craving a sweet breakfast, a tasty afternoon snack, or a delightful post-dinner dessert. It’s an easy-to-make, vegan loaf cake with a rich blend of ground hazelnuts, shredded carrots, and warm spices. And don’t forget the tangy lemon glaze that adds the perfect finishing touch.
Our inspiration for this cake came from the Vegan Carrot Cake at Peggy Porschen’s charming bakery in London, a favorite treat during our visits with friends from Le Cordon Bleu. This loaf cake, among all the cupcakes and treats, stood out as a true highlight!
If you decide to give this recipe a whirl, you’re in for one of the simplest and most satisfying treats for a last-minute sweet tooth fix. Feel free to customize it by swapping out spices or using your favorite non-dairy milk. Get creative with the garnish too; toasted coconut and lemon zest would be just as stunning!
Vegan Carrot-Hazelnut Cake
Ingredients
- Nonstick cooking spray for greasing the pan
- 1 3/4 cups spelt flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 cup shredded unsweetened coconut
- 3 large carrots finely grated
- 1 cup hazelnut milk or almond milk
- 3/4 cup hazelnuts
- 1/2 cup pure maple syrup
- 1/4 cup unrefined coconut oil
- 2 teaspoons vanilla extract
- 1 large banana chopped (about 1/2 cup)
- 1 1/2 cups confectioner’s sugar
- 3 tablespoons lemon juice
- Rose petals for garnish
- Corn flowers for garnish
Instructions
- Preheat your oven to 350°F and line a greased loaf pan with parchment paper.
- In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, salt, and ginger. Add coconut and shredded carrots, tossing to coat. Set aside.
- In a blender, combine hazelnut milk, hazelnuts, maple syrup, coconut oil, vanilla, and banana. Blend until smooth and pour over dry ingredients. Fold until just incorporated, then pour into the prepared loaf pan, spreading evenly with a spatula.
- Bake until golden, and a toothpick comes out clean when inserted in the center of the cake (about 50-55 minutes). Let it cool completely before transferring to a board.
- In a medium bowl, whisk together confectioners’ sugar and lemon juice until smooth. Pour over the cake and garnish with rose petals and corn flowers. Let it sit for 15 minutes to set, then slice and serve. Enjoy!