Ingredients

• 300g all-purpose flour
• 5g dried yeast
• 100 ml plant-based milk, lukewarm
• 40g sugar
• ½ tsp salt
• 1 tsp cinnamon
• 50g melted vegan butter or sunflower oil
• 150g carrots, grated
• For frosting: 75g vegan cream cheese, 30g vegan butter, 150g powdered sugar, ½ tsp vanilla extract

Instructions

1. Dissolve the yeast and 1 tbsp sugar in the lukewarm milk. Let sit for 5-10 min until foamy.
2. Mix the flour, remaining sugar, salt, and cinnamon. Add the yeast mixture, melted butter, and grated carrots. Mix into a cohesive dough.
3. Knead for 8-10 min until smooth and elastic. Only add extra flour if the dough is truly unworkable.
4. First rise: cover and let rise in a warm spot until doubled in volume, about 1-1.5 hours.
5. Punch down the dough and shape into a greased loaf pan or 20 cm round cake tin.
6. Second rise: 30-45 min until puffy.
7. Bake at 175 °C for 30-35 min until golden and hollow-sounding when tapped. Cover with foil if browning too quickly.
8. Let cool completely on a wire rack.
9. Frosting: beat cream cheese with butter until creamy. Add powdered sugar and vanilla and beat until smooth. Spread over the cooled cake.