Carrot Loaf Cake

This brunch cake, slightly adapted from an eat-your-veggies recipe in Parents magazine, is beautiful for an Easter gathering or any other springtime event.


  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 2 Ener-G eggs
  • 3/4 cup brown sugar
  • 1/3 cup canola oil
  • 1/3 cup applesauce
  • 1 and 1/2 cups shredded carrots

For the glaze:

  • 3 ounces non-dairy cream cheese
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup plain non-dairy creamer
  • Chopped pistachios
  1. To prepare the cake, combine the flour, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg in a bowl. Set aside.
  2. Make the Ener-G eggs in the bottom of a large bowl. Whisk in the brown sugar, oil, and applesauce. Add the flour mixture to the applesauce mixture, then fold in the shredded carrots.
  3. Spoon the mixture into an 8×4-inch loaf pan coated with cooking spray. Bake at 350 degrees F for 50 minutes. Cool completely.
  4. To prepare the topping, stir together the cream cheese, powdered sugar, and vanilla. Begin adding the creamer a little at a time until you reach desired consistency. For a frosting, add only a few tablespoons. If you want more of a drizzled glaze, add the full 1/2 cup.
  5. Sprinkle the top of the cake with chopped pistachios as the finishing touch.

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