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Side view of 4 stacked carrot loaf slices on a wooden cutting board

Carrot Bread

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!

Course Breakfast
Cuisine American
Keyword breakfast cake, gluten free carrot cake, healthy cake, healthy cake recipe, healthy carrot cake, healthy carrot cake recipe, keto carrot cake
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 10 slices
Calories 392 kcal
Author Kelly

Ingredients

  • 2 large eggs
  • 1 cup coconut sugar or preferred granulated sweetener
  • 1/3 cup melted and slightly cooled coconut oil , use refined if not a fan of any coconut flavor - can also sub with avocado oil or any neutral flavored oil
  • 1/4 cup dairy-free (or regular) greek-style yogurt or coconut yogurt
  • 1 1/2 tsp vanilla extract
  • 2 cups oat flour , gluten-free as needed - we like Bob’s Red Mill
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 2 cups finely shredded carrots (about 3-4 large carrots)

Frosting

  • 8 oz softened dairy-free (or regular) cream cheese , we like Kite Hill or Miyokos
  • 3 tbsp softened dairy-free , (or unsalted butter)
  • 3-4 tbsp maple syrup
  • 2/3 tsp vanilla extract
  • Chopped pecans or walnuts , for garnish

Instructions

  1. Preheat the oven to 350°F and line a 8 x 4 loaf pan with parchment paper, leaving an overhang for easier removal.
  2. In a large bowl, add the eggs, coconut sugar, oil, yogurt and vanilla. Whisk together until smooth.
  3. In a separate bowl, combine the flour, cinnamon, nutmeg, cloves, baking soda, baking powder and salt. Mix until well combined. Pour the dry ingredients into the wet ingredients and gently stir until almost combined. Gently fold in the shredded carrots until fully incorporated.
  4. Pour the batter into the prepared loaf pan, smoothing the top evenly. Bake in a preheated oven for 39-46 minutes, or until a toothpick comes out clean. Check on the loaf after 35 minutes. If the top of the loaf is starting to brown really quickly, tent the top of the loaf with a loose layer of aluminum foil for the remaining baking time.
  5. Remove the pan from the oven and let the loaf cool for 20 minutes then transfer to a cooling rack to cool completely before adding the frosting.
  6. White the loaf is cooling, beat together all the ingredients for the frosting. Use an offset spatula to spread evenly over the cooled loaf. Sprinkle with chopped nuts. Cut into slices and enjoy.

Recipe Notes

*Nutritional info includes the frosting

Nutrition Facts
Carrot Bread
Amount Per Serving (1 slice)
Calories 392 Calories from Fat 288
% Daily Value*
Fat 32g49%
Trans Fat 1g
Carbohydrates 24g8%
Fiber 5g20%
Sugar 14g16%
Protein 8g16%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.