Description

This Carrot Cake Loaf is a moist and flavorful treat made with almond and coconut flours, naturally sweetened with coconut sugar and maple syrup. It's spiced with cinnamon, nutmeg, and cloves for a warm, comforting taste, and topped with a creamy dairy-free cream cheese frosting. Perfect as a gluten-free dessert or snack, this recipe blends wholesome ingredients with decadent flavors.

Ingredients

For the 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; alternatives: 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)

For the Cream Cheese Frosting

8 oz softened dairy-free cream cheese (can use regular cream cheese 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)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Set your oven to 350°F (175°C) and line an 8x4 inch loaf pan with parchment paper to prevent sticking and ensure easy removal of the cake once baked.
Mix wet ingredients: In a medium bowl, beat the room temperature eggs together with the coconut sugar until the mixture is smooth and well combined. Then add the maple syrup, melted and cooled coconut oil, and vanilla extract. Mix everything thoroughly to form a uniform wet base.
Sift dry ingredients: Place a large mesh sieve over the bowl containing your wet ingredients and sift in the superfine blanched almond flour, coconut flour, baking powder, ground cinnamon, nutmeg, cloves, and fine sea salt. Stir gently until the batter has no lumps and all the dry ingredients are fully incorporated.
Add carrots and optional mix-ins: Fold in the finely grated carrots and, if desired, the chopped nuts or organic raisins. Mix gently to evenly distribute these ingredients throughout the batter.
Transfer to loaf pan and bake: Pour the batter into the prepared loaf pan, smoothing out the top. Bake in the preheated oven for 38 to 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Cool before frosting: Once baked, remove the loaf from the oven and allow it to cool completely in the pan before removing it and applying the frosting. Cooling ensures the frosting won't melt.
Prepare the cream cheese frosting: In a mixing bowl, beat together the softened dairy-free cream cheese, softened coconut oil, maple syrup, and vanilla extract until smooth and creamy.
Frost the cake and garnish: Use an offset spatula to spread the cream cheese frosting evenly over the cooled loaf. Sprinkle the top with chopped pecans or walnuts for added texture and a decorative finish.

Notes

To make the recipe sugar-free, substitute maple syrup and coconut sugar with equivalent amounts of Lakanto sugar-free alternatives.
For a nut-free version, omit the almond flour and nuts and substitute with suitable flour alternatives like oat flour, adjusting liquid quantities as needed.
Room temperature eggs help create a smooth, well-incorporated batter.
Allow the loaf to cool completely before frosting to prevent the frosting from melting.
Store the carrot cake loaf in an airtight container in the refrigerator for up to 5 days.
It also freezes well for up to 3 months; thaw overnight in the fridge before serving.
You can swap dairy-free cream cheese and coconut oil with regular cream cheese and butter if not dairy-free.