Can I make this carrot cake loaf without the streusel topping?

Yes, the streusel topping is optional. You can simply bake the loaf without it, and it will still be a delicious and moist carrot cake loaf.

What kind of plant-based milk should I use for this recipe?

The recipe calls for plain and unsweetened plant-based milk. Almond, soy, or oat milk would all work well, just ensure it's not flavored to maintain the carrot cake's intended taste.

Why is it important not to overmix the batter for this loaf?

Overmixing can develop the gluten in the flour too much, resulting in a tough or dense loaf. Mix just until no large pockets of flour remain and the wet and dry ingredients are combined.

Can I use a different oil instead of olive oil in this recipe?

The recipe suggests olive oil or a light-tasting oil. You could use canola, grapeseed, or sunflower oil if you prefer a more neutral flavor that won't compete with the carrot and spice notes.

How should I store leftover carrot cake loaf?

Once completely cooled, store the loaf in an airtight container at room temperature for a few days, or in the refrigerator for up to a week. For longer storage, you can freeze individual slices for up to one month.

4 years ago

Carrot Cake Loaf with Streusel Topping
[Vegan]

CD By: Caroline Doucet

Author Bio

I’m Caroline, a registered dietitian living in Kelowna, British Columbia. I help others eat more... Read More

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A generous slice of vegan carrot cake loaf, rich with finely grated carrots and a golden-brown cinnamon streusel topping, served on a rustic plate.

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Carrot Cake Loaf with Streusel Topping [Vegan]

Dairy Free

Vegan

A vegan carrot cake loaf with streusel topping. This vegan loaf is made with whole wheat flour and sweetened with a small amount of maple syrup and a sweet streusel topping.

Ingredients You Need for Carrot Cake Loaf with Streusel Topping [Vegan]

Dry Ingredients:

1 1/2 cup all-purpose flour, whole wheat or white (spoon and leveled)
1 teaspoon cinnamon, ground
1/8 teaspoon nutmeg, ground
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine grain sea salt

Wet Ingredients:

1 cup carrots, peeled and finely grated (about 1 large)
1/2 cup applesauce, unsweetened
1/4 cup maple syrup
1/4 cup olive oil, or light-tasting oil
1/4 cup plant-based milk, plain and unsweetened
1 teaspoon vanilla extract

Streusel Topping (optional):

2 tablespoons all-purpose flour, whole wheat or white
2 tablespoons brown sugar
1 tablespoon vegan butter
1/4 teaspoon cinnamon, ground
1/4 teaspoon vanilla extract

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How to Prepare Carrot Cake Loaf with Streusel Topping [Vegan]

Preheat oven to 350°F. Lightly grease a loaf pan. Set aside.
Combine all the dry ingredients in a large mixing bowl. In a different mixing bowl, add all the wet ingredients. Whisk together until combined. Transfer the wet mixture to the dry mixture. Fold the wet ingredients into the dry ingredients until combined. Don't overmix.
Mix until there is no big pockets of flour remaining. The mixture will be thick.
Transfer the mixture to the prepared loaf pan.
Prepare the streusel (if using): In a small bowl, mix the flour, brown sugar and cinnamon together. Add the cold vegan butter and vanilla, then using a fork, cut the butter into the dry mixture until you get a slightly wet, small crumble.
Sprinkle the streusel on top of the unbaked loaf.
Bake the loaf for 40 minutes at 350°F or until a toothpick inserted in the middle comes out clean. Let cool at least 15 minutes before slicing.