Carrot Cake Loaf

This healthy Carrot Cake Loaf is filled with warm spices and grated carrots and is an extremely moist and flavorful treat. This easy loaf cake recipe is gluten-free, low-carb, paleo and keto-friendly and is the perfect way to enjoy a healthy breakfast that feels like a dessert!

Eggs | Coconut Sugar | Maple Syrup Raisins | Coconut Oil | Vanilla Extract Almond Flour | Coconut Flour Baking Powder | Cinnamon | Nutmeg Cloves | Salt | Carrots | Walnuts


Dairy-Free Cream Cheese | Vanilla Coconut Oil | Maple Syrup Pecans or Walnuts



In a medium bowl, beat eggs with coconut sugar until smooth. Add maple syrup, coconut oil and vanilla, mixing until it’s all combined.

Sift in your almond flour, coconut flour, baking powder, spices and salt. Stir until it’s well combined with no lumps. Stir in carrots and nuts or raisins, if using, then transfer batter to loaf pan.

Bake for 38-45 minutes in a preheated oven. Then beat together all the ingredients for the frosting and use an offset spatula to spread over the cooled loaf.

Sprinkle with chopped walnuts and pecans if desired. Pair with your morning cup of tea or coffee and enjoy!


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