Step 1

Preheat the oven to 350 degrees F.

Step 2

Prepare a 9×5 inch loaf pan with a healthy cooking spray or oil (such as coconut oil) and parchment paper fit to the middle with overhang on both sides.

Step 3

Shred the carrots on a box grater and set them aside.

Step 4

In a large mixing bowl, combine the wet ingredients with a hand mixer until smooth, which should take about 90 seconds (or whisk if you don’t have a hand mixer). You want it smooth, but don’t whip too much air into the egg whites.

Step 5

Add the dry ingredients on top of the wet ingredients.

Step 6

Mix on low until the flour mixture is incorporated but not overly mixed. Scrape the flour off the sides of the bowl if needed. Mixing should take about 60 seconds on low.

Step 7

Fold in the carrots and nuts with a rubber spatula. The batter will be thick.

Step 8

Pour the mixture into the 9×5 inch loaf pan.

Step 9

Firmly tap the pan on the counter a few times to remove any air bubbles.

Step 10

Baking time is about 55-65 minutes until a toothpick comes out of the center clean. If you did not add any walnuts or raisins, it will take 50-55 minutes, if you use the add-ins it can take up to 65 or 70 minutes. All ovens are different, you’ll know it’s done when the toothpick comes out the center clean.

Step 11

Store in an airtight container once cooled.

Step 12

Combine equal parts vegan butter (I used Earth Balance) and cream cheese (vegan or not) with vanilla and milk (or almond milk).

Step 13

Beat on medium-high with a hand mixer until very smooth, and the vanilla is incorporated.

Step 14

Add powdered sugar, 1/4 cup at a time, until desired sweetness is achieved. The frosting will be thick, which allows it to set on top of the cake. If it seems too thick, add milk (or unsweetened almond milk), ½ tablespoon at a time, until desired consistency is achieved.