Healthy Carrot Cake Loaf
Gluten Free,  Holiday,  Holiday Favorites,  Paleo,  Paleo Sweets

Healthy Carrot Cake Loaf (GF/Paleo)

“This is the best thing I’ve ever tasted.” – My 7 year old daughter

Legit. That’s what we say when something is on point in my house. And that’s exactly how I feel about this incredibly easy and delicious healthy carrot cake bread. I made it for Holy Week to start the celebration of Easter and the whole thing was gone in a day.

It’s gluten free. Grain free. Paleo-ish (It has cream cheese but, hey, gotta live a little.) I found this awesome maple syrup that tastes like toffee called Birch Benders that I used to help reduce the sugar content in the whole thing. The flours used are a blend of almond and coconut so it’s not too dense and not too coconut-y. Loaded in shredded carrots, plump raisins and crunchy walnuts, this bread loaf really screams “carrot cake!” in disguise.

I prefer the cake at room temperature, so I frosted it right before serving but the leftovers do store well in the fridge. If you want a make ahead cake, wrap it in saran wrap when it’s slightly warm, stick it in a freezer bag and then freeze. Dethaw to room temperature and frost just before serving. You could even make the frosting ahead of time and store in the refrigerator. Overall, this is a super easy, moist and delicious spring cake that will have your whole family asking for more.

The best part is, since it’s technically a bread loaf, it’s totally acceptable to eat it with coffee for breakfast. You’re welcome.

Healthy Carrot Cake Loaf

Healthy Carrot Cake Loaf

Gluten Free, Grain Free, and Absolutely Delicious. This easy carrot cake loaf is always a crowd pleaser.
Course Dessert
Servings 8 people

Ingredients
  

  • 4 eggs
  • 1/2 cup coconut sugar
  • 2 tbs maple syrup for low sugar option, try Birch Benders monk fruit sweetened pancake syrup
  • 1/3 cup coconut oil
  • 2 tsp vanilla extract
  • 1 2/3 cup fine almond flour
  • 1/4 cup coconut flour
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp clove
  • 3/4 cup finely grated carrots 2 medium sized carrots
  • 1/3 cup raisins
  • 1/3 cup chopped walnuts

Cream Cheese Frosting

  • 8 oz cream cheese
  • 2 tbs maple syrup for low sugar option, try Birch Benders monk fruit sweetened pancake syrup
  • 3 tbs grass fed butter try Kerrygold
  • 2 tsp vanilla extract
  • 1/2 cup powdered sugar omit if low sugar

Instructions
 

  • Preheat your oven to 350 degrees F.
  • Line an 8"x4" loaf pan with parchment paper.
  • Mix eggs and coconut flour. Mix for a few minutes so coconut flour expands and no more lumps are seen.
  • Add coconut sugar, maple syrup, melted coconut oil, and vanilla. Stir until combined.
  • Add the rest of the dry ingredients: almond flour, baking powder, cinnamon, nutmeg and cloves. Stir until well combined.
  • Stir in finely grated carrots, walnuts and raisins.
  • Spread evenly into a loaf pan and bake for 38-45 minutes or until toothpick inserted into center comes out clean. Allow to cool before frosting.
  • Allow cream cheese and butter to come to room temperature. Mix with an electric mixer until smooth. Add maple syrup, vanilla and powdered sugar. Beat until smooth. Frost cooled bread loaf. Top with additional chopped nuts if desired.

Notes

Recipe by Liz at www.thenutramom.com
To make ahead:  Wrap bread loaf when slightly warm in plastic wrap and freeze.  Let come to room temperature before frosting.

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