Healthier Carrot Cake Loaf
I’m sure you have seen tons of carrot cake recipes by now, but I just had to share my Healthier Carrot Cake Loaf with you guys because it is SO BOMB! Carrot Cake has always been a favorite of mine because of the delicious flavors of spices and I think cream cheese frosting is by far the best! This recipe is pretty easy to make, and is paleo and vegan friendly! If you love carrot cake as much as I do, then this recipe is definitely what you need
What you will need
All Purpose Flour – I use the paleo blend by Bob’s Red Mill, but you can use a regular gluten free all purpose flour as well!
Coconut Flour – This helps absorb the moisture from the carrots so the bread wont become soggy.
Shredded Carrots – Carrots are an excellent source of antioxidants, fiber, beta carotene, vitamin K, and potassium. The beta carotene from carrots gets converted in our bodies to vitamin A which is important for eye health!
Shredded Coconut –
Coconut Sugar – This is my preferred sweetener to use in this recipe, but you could swap it out with maple syrup.
Nut Milk – I use either almond or coconut milk.
Eggs or Flax Eggs – I use this egg replacer Here, but you can also use flax eggs or regular eggs.
Carrot Cake Spices – This recipe consists of cinnamon, ginger, and nutmeg. A wonderful trio of delicious flavor notes!
Baking Soda – This make the bread rise when baking.
Baking Powder – This makes the texture of the bread more airy.
Vanilla Extract – I think that every sweet baked good need some vanilla extract!
Dairy Free Cream Cheese – I love the Kite Hill brand of cream cheese.
Powdered Monk Fruit – This is a great healthier alternative to powdered sugar.
Pecans – You can substitute with walnuts if you prefer, but I like pecans with my carrot cake!
How to make the healthier carrot cake loaf
First, In a bowl, mix together the all-purpose flour, coconut flour, coconut sugar, baking soda, baking powder, cinnamon, ginger, and nutmeg. In a separate bowl, mix together the nut milk, eggs, or flax eggs, and vanilla extract.
Combine the wet and dry ingredients and then fold in the shredded carrots. Pour into a greased and parchment paper lined loaf pan, and bake for 55 mins at 350 degrees. When loaf is done baking, set aside to cool for a couple of hours.
Then, make your cream cheese frosting by whipping the dairy free cream cheese, powdered monk fruit, vanilla extract, and almond milk in a bowl. Pour and spread the cream cheese frosting over the carrot cake loaf. Add some the shredded carrots and chopped pecans on top. Cut into slices and enjoy!
Alternatives and add ins
I know that traditional carrot cake usually contains raisins and walnuts. You can definitely add these ingredients if you’d like! You can also use walnuts instead of chopped pecans for topping this healthier carrot cake loaf.
If you are not vegan or dairy free, you can use a dairy based cream cheese instead for the frosting! You can also add a touch of cinnamon to the frosting which I have done before, and it adds that extra warming flavor of spice!
Other recipes you will enjoy
Healthier Carrot Cake Loaf
Equipment
- 1 loaf pan
- Parchment paper
Ingredients
For the Carrot Cake Loaf
- 2 cups GF/Paleo all-purpose flour
- 2 tbsp coconut flour
- 1 cup shredded carrots
- 1/2 cup coconut sugar
- 1/3 cup shredded coconut
- 1 cup nut milk
- 2 eggs or flax eggs
- 1 tbsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
For the cream cheese frosting
- 1 8oz container dairy free cream cheese
- 2/3 cup powdered monk fruit
- 1-2 tbsp almond or coconut milk
- 1 tsp vanilla extract
Toppings
- 2 tbsp Shredded carrots
- 1/3 cup Chopped pecans
Instructions
- In a bowl, mix together the all-purpose flour, coconut flour, coconut sugar, baking soda, baking powder, cinnamon, ginger, and nutmeg.
- In a separate bowl, mix together the nut milk, eggs, or flax eggs, and vanilla extract.
- Combine the wet and dry ingredients and then fold in the shredded carrots.
- Pour into a greased and parchment paper lined loaf pan, and bake for 55 mins at 350 degrees. When loaf is done baking, set aside to cool for a couple of hours.
- Make your cream cheese frosting by whipping the dairy free cream cheese, powdered monk fruit, vanilla extract, and almond milk in a bowl.
- Pour and spread the cream cheese frosting over the carrot cake loaf. Add some the shredded carrots and chopped pecans on top. Cut into slices and enjoy!
Notes
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