Carrot Cake Loaf
Warm spices and grated carrots make this Carrot Cake Loaf an extremely moist and flavorful treat. This easy loaf cake recipe is the perfect way to enjoy a healthy breakfast that feels like a dessert!
Ingredients
Carrot Cake Loaf
- 4 large eggs room temperature
- 1/2 cup coconut sugar or golden monk fruit sweetener
- 2 tbsp maple syrup or Lakanto sugar free maple syrup (you can also try swapping with honey, brown rice syrup OR agave)
- 1/3 cup melted and cooled coconut oil or other neutral flavored oil
- 1 1/2 tsp vanilla extract
- 1 2/3 cups superfine blanched almond flour
- 1/4 cup coconut flour
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp fine sea salt
- 3/4 cup finely grated carrots
- 1/3 cup chopped pecans or walnuts optional
- organic raisins, no sugar added optional
Cream Cheese Frosting
- 8 oz softened dairy-free cream cheese can use regular if not dairy-free
- 3 tbsp softened refined coconut oil can use butter if not dairy-free
- 3-4 tbsp maple syrup or Lakanto sugar free maple syrup
- 2/3 tsp vanilla extract
- chopped pecans or walnuts for garnish
Instructions
Carrot Cake Loaf
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Preheat oven to 350F. Line a 8x4 loaf pan with parchment paper.
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In a medium bowl, beat eggs with coconut sugar until smooth. Add maple syrup, coconut oil and vanilla & mix until combined.
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Place a large mesh sieve over bowl and sift in almond flour, coconut flour, baking powder, spices & salt. Stir until well combined with no lumps.
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Stir in carrots & nuts/raisins, if using.Transfer batter to loaf pan.
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Bake for 38-45 minutes, or until toothpick comes out clean. Remove from oven & cool completely before frosting.
Cream Cheese Frosting
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Beat together all the ingredients for frosting and use an offset spatula to spread over cooled loaf. Sprinkle with chopped nuts, if desired.
Recipe Notes
*Nutritional info includes the frosting