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.
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
Store in the fridge for up to a week or in the freezer for 3 months.