Vegan Carrot Cake Loaf with Cream Cheese Frosting

Preheat your oven to 350 F. Line a loaf pan with parchment paper or grease well!
In a large mixing bowl, combine all of the dry ingredients with a spatula or wooden utensil.
Stir in the wet ingredients including the shredded carrots.
Once the batter is fully combined, pour the batter into your prepared baking dish.
Bake at 350 for 60-70 minutes or until a toothpick can be inserted and come out clean.
Let the loaf cool completely before frosting.
To make the frosting -
In a large mixing bowl, whisk together the cream cheese and vegan butter with an electric mixer.
When the cream cheese and butter is well combined, slowly add in the sifted powdered sugar. Start by adding only 2 cups, you will need a little more depending on what type of butter you use.
The cream cheese frosting will have enough powdered sugar when you can pull the whisk out and the frosting forms a peak on the whisk. If the frosting is to “soupy”, add more powdered sugar.
Pour the frosting into an air tight container and place it in your fridge until ready to use or at least 30 minutes to firm up even more.