Easy Vegan Carrot Cake Loaf with Oats

Intro

Emika

Do you remember the previous post below?

Related

“Atomiyosowaka アトミヨソワカ”: A Hidden Vegan & Gluten-free Cafe in Tokyo

Shiso

Haha, I remember how you got utterly obsessed with their carrot cake loaf!

So you tried baking something similar this time?

Emika

Right, but instead of rice flour, today’s recipe uses something more familiar to many of you…

YES, OATS! Let’s dive in.

What You Need

Ingredients

(For 10 thick slices)

• 4 bananas
• 1.5 medium carrots, shredded or roughly chopped
• 240 g (3 cups) rolled oats
• 180 g (3/4 cups) silken tofu
• 30 g ground cinnamon
• 20 g maple syrup
• 10 g walnuts, crushed
• 7 g baking soda
• 3 g salt
• (optional) yogurt of your liking

Equipment (aside from standard ones)

• A blender/ large food processor
• 1 loaf pan
  • The one I used is around 3 pounds (9*25*6 cubic cm)

Recipe

1. Preheat the oven to 180 ℃ (356°F).
2. Put everything except walnuts in a blender or large food processor, but not too long! Leave some small chunks for a hearty and crunchy texture.
3. Transfer it to a large bowl. Add crushed walnuts to the batter, and mix them evenly.
4. Pour the batter into the pan. Bake it for 40-45 minutes.
5. Let it cool down for 15 minutes.
6. Slice, serve (with optional yogurt), and enjoy!

Emika

Japanese Flextarian

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A plant-based food lover, born and raised in Japan. Currently based in Tokyo — and sometimes, in the Netherlands. I explore the connection between food, culture, and ordinary life through simple recipes and warm cross-cultural stories. I mainly write in English and Dutch.
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