Carrot Pumpkin Bread with Vegan Cream Cheese Frosting (Eggless, Dairy Free Recipe)
This recipe creates a scrumptious Carrot Pumpkin Bread with a delightful cream cheese surprise inside. It's perfect for a cozy autumn treat or a delicious addition to your breakfast or afternoon tea.
Equipment
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour (180g)
- ½ cup almond flour (60g)
- 1 Tbsp cornstarch (8g)*
- ½ tsp salt (3g)
- 3 tsp baking powder (12g)
- ½ cup brown sugar (110g), or any sugar of choice
- 1 tsp ground cinnamon (2g)
Wet Ingredients:
- ¾ cup pumpkin puree (183g)
- ¾ cup shredded carrots (90g)
- ½ cup light olive oil (108g) or other flavor-neutral oil**
- ½ cup unsweetened almond milk (114g)
Filling & Frosting
- 8 oz vegan cream cheese (113g), can also use regular cream cheese
- 2 Tbsp powdered sugar (8g)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the dry ingredients: all-purpose flour, cornstarch, almond flour, salt, baking powder, brown sugar, and ground cinnamon. Mix well to ensure even distribution of the ingredients.
- In a separate bowl, combine the wet ingredients: pumpkin puree, shredded carrots, olive oil, and almond milk. Mix until well combined.
- Add the wet ingredients to the dry ingredients all at once. Stir gently until the batter comes together. The batter will be very thick.
- Fold in the chopped walnuts and raisins into the batter.
- For the cream cheese filling, in a small bowl, mix together 8 oz cream cheese and 2 Tbsp powdered sugar until smooth. Set aside half for the cream cheese frosting
- Pour half of the batter into the prepared loaf pan. Spread the cream cheese filling evenly over the batter. Add the remaining batter on top, making sure the filling is fully covered.
- Bake the Pumpkin Bread in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Frost with the prepared cream cheese frosting
- Enjoy!
Video
Notes
*The addition of cornstarch is NOT REQUIRED, but it helps reduce overmixing and makes a softer, more tender textured bread that retains more moisture. Fun fact: cornstarch is the main ingredient in pudding mixes :)
**Keep in mind that if you're working with cold ingredients and using coconut oil, there's a chance that the coconut oil might solidify, making the mixing process a bit more challenging.
Nutrition
Calories: 269kcalCarbohydrates: 30gProtein: 4gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 230mgPotassium: 157mgFiber: 2gSugar: 11gVitamin A: 3774IUVitamin C: 1mgVitamin D: 0.03µgCalcium: 97mgIron: 2mgZinc: 0.4mg***Net Carbs: 28g
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