🍳DailyRecipes
Breakfast

Whole Grain Vegan Carrot Cake Loaf with Lemon Glaze

A wholesome and fragrant carrot cake loaf that tastes just as good for breakfast as it does for dessert.

By Daily Recipes Book· 🌍 American· July 15, 2026
Whole Grain Vegan Carrot Cake Loaf with Lemon Glaze
dailyrecipesbook.com
Prep
20 minutes
Cook
45 minutes
Total
1 hour 5 minutes
Serves
10

This carrot cake loaf is a wonderful way to start your day. It is filled with warming spices like cinnamon and ginger, and it is naturally sweetened with maple syrup. The smell in your kitchen while it bakes is absolutely incredible.

The bright lemon glaze adds a lovely, zingy finish that ties all the flavors together. It is a hearty loaf that feels special enough for a weekend treat but simple enough to whip up whenever you crave something sweet and wholesome.

Ingredients

  • 1 1/2 cups finely grated carrots
  • 1 tablespoon ground flax seed
  • 1/2 cup plus 1 tablespoon pure maple syrup
  • 3/4 cup almond milk
  • 1/3 cup grapeseed oil or melted coconut oil
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups whole grain spelt flour
  • 1 cup chopped walnuts
  • 1/4 cup raw cashew butter
  • 1/4 cup full fat coconut cream
  • 2 tablespoons pure maple syrup
  • 1 tablespoon fresh lemon zest
  • Dash of fine sea salt

Instructions

  1. 1

    Preheat your oven to 350°F and line an 8x4 inch loaf pan with parchment paper.

  2. 2

    In a large bowl, whisk together the grated carrots, flax seed, maple syrup, almond milk, oil, vanilla, and vinegar.

  3. 3

    Add the cinnamon, ginger, baking powder, baking soda, salt, flour, and half of the chopped walnuts to the wet mixture, stirring until just combined.

  4. 4

    Pour the batter into your prepared pan, smoothing the top with a spoon. Sprinkle the remaining walnuts over the top, pressing them gently into the batter.

  5. 5

    Bake for 40 to 50 minutes until the loaf feels firm to the touch and a toothpick comes out clean.

  6. 6

    While the loaf bakes, combine the cashew butter, coconut cream, maple syrup, lemon zest, and a dash of salt in a blender until smooth. Add a splash of almond milk if you need to thin it out.

  7. 7

    Let the loaf cool completely on a wire rack before slicing, as it is delicate while warm. Drizzle the glaze over individual slices before serving.

💡 Tips

Store the cooled loaf in an airtight container for up to three days. For the best texture, wait until the loaf is fully cold before slicing. You can use any light oil you have on hand, but keep your ingredients at room temperature if you choose coconut oil to prevent it from hardening too quickly.

#vegan#vegetarian#breakfast#healthy#dairy free

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