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Carrot Cake Loaf with Easy Vegan Cream Cheese Frosting

This delectable treat boasts a tender, fluffy texture, unparalleled moistness, ideal sweetness, and a wealth of beneficial carotenoids, making it a year-round delight! What elevates this vegan carrot cake to the pinnacle of indulgence is its incredibly easy-to-make cream cheese frosting. Whip up a simple, dairy-free, cashew-based frosting, and voilà – an irresistibly delicious dessert is ready to be savored.


• 1 1/2 cups spelt flour
• 2 tsps. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 tsps. cinnamon
• 1/2 tsp. ground ginger
• 1/4 cup shredded unsweetened coconut 
• 1/4 cup chopped walnuts
• 1 cup shredded carrots 
• 1 large mashed banana 
• 1/4 cup unrefined coconut oil
• 1/2 cup maple syrup
• 2 tsps. vanilla extract
• 1/2 cup almond milk

Easy Vegan Cream Cheese Frosting:

  • ½ cup cold vegan butter (I love Miyokos)
  • 1 8-ounce container of cold vegan cream cheese (again, Miyokos is great! Monty’s is also great)
  • 3-5 cups of sifted organic powdered sugar (Start with 3 cups and work up to 5 until the icing is the consistency that you want. Vegan butters and cream cheese texture varies based on the brand) 


  1. Preheat the oven to 350°F then lightly grease a loaf pan.
  2. In a large bowl, combine the spelt flour, baking powder, baking soda, salt, cinnamon, ginger, coconut, and chopped nuts. Sift together.
  3. In the bowl of a blender, combine the banana, pure maple syrup, vanilla extract and milk. Blend on high until smooth. Alternatively, you can mash the banana by hand and combine the ingredients in a bowl. Add shredded carrots and stir to blend.
  4. Pour the wet ingredients into the bowl with the dry. Add the melted coconut oil last then stir everything together just until combined. Transfer the batter to the loaf pan and bake in the preheated oven for 45-50 minutes.
  5. Meanwhile make the icing by combining all of the ingredients with a handheld mixer. Start with 3 cups of powdered sugar and work your way up to 5, depending on the texture of your vegan cream cheese and butter. 
  6. Allow the loaf to cool for 30 minutes to an hour. Once cool, spoon the frosting on top, and enjoy!



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