Classic Vegan Carrot Cake Loaf!

Perfectly soft, incredibly moist, simple, casual, easy to make, classic vegan carrot cake loaf in under 30 minutes!

Course Dessert
Cuisine vegan
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Author Elinor, Let's Brighten Up


  • 2 Tablespoons Ground Flax Seed 14 gr
  • 1/4 Cup Orange Juice 65 gr
  • 1/2 Cup Coconut Sugar 60 gr
  • 1/4 Cup Grapeseed Oil 55 gr
  • 2 Tablespoons Maple Syrup 30 gr
  • 1 + 1/2 Cups Grated Carrots 170 gr
  • 1 Cup White Spelt Flour 140 gr
  • 1/2 Teaspoon Baking Soda 4 gr
  • 1 Teaspoon Baking Powder 4 gr
  • 1/2 Cup Walnuts 60 gr
  • 1/2 Cup Raisins 80 gr


  1. Preheat the oven to 340 degrees F (170 C).

  2. Place the ground flax seed and orange juice into a small bowl, whisk and set aside.

  3. Wash peel and hand grate the carrots.

  4. Place the coconut sugar, grapeseed oil, and maple syrup into a mixing bowl. Add the flax seed mixture and whisk until well combined. Next, switch to a spatula then add the grated carrots to the bowl and briefly mix.

  5. Chop the walnuts and set aside along with the raisins.

  6. Mix the spelt flour, baking powder, and baking soda together in a separate bowl, then add to the wet mixture and mix again. Finally, add the chopped walnuts and raisins, mix well, then transfer to a 9.4-inch x 5 inch (24 cm x 13 cm) or similar, bread pan lined with baking paper.

  7. Even out the cake with a spatula, garnish with extra chopped walnuts then pop into the oven to bake for 25 minutes, or until a toothpick from the center of the cake comes out clean.

  8. When ready, remove from oven and let cool before digging in!