Turning traditional baked good recipes vegan can be a daunting task! We have done the work for you and created a vegan carrot cake recipe that is so good you won't be able to have just one slice. We also approve of this delicious loaf cake for breakfast or dessert! There are no boundaries when something is this delicious.

Vegan Carrot Cake Loaf

Preheat oven to 350 degrees. For cake, line the bottom of a 9×5-inch loaf pan with parchment paper. Spray sides with nonstick spray; set aside. Whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice in a medium bowl; set aside.

Whisk together granulated sugar, brown sugar, applesauce, vegetable oil, water, and lemon juice in another medium bowl. Stir in shredded carrots. Add carrot mixture all at once to flour mixture; stir just until combined. Fold in 3/4 cup walnuts.

Spread batter evenly in prepared loaf pan. Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool in loaf pan 10 minutes. Remove from loaf pan; cool completely on wire rack.

For frosting, beat cream cheese, vegan butter, and vanilla in a large mixing bowl with an electric mixer on high until well combined. Beat in powdered sugar and corn starch. Continue beating 1 minute more or until light and creamy.

Place loaf on a serving platter; spread frosting on top. Sprinkle with additional chopped walnuts, if desired. Store covered in refrigerator up to 3 days.