paleo carrot cake loaf

DSC_0070so carrot cake is like THE cake that is a true treat in my mind.  i don’t know if it’s the cream cheese frosting or the multiple additions of raisins, walnuts, or even coconut/pineapple, but every time i hear or see or eat carrot cake, i want some more.  this loaf is truly PERFECT for any day of the week as a breakfast, snack, or dessert, because it checks off all those boxes and fixes the craving, but it isn’t as heavy or sweetened as a full on cake might be.  it’s a recipe that’s honestly just necessary, and i’m SO EXCITED to share it today!


i developed this carrot cake loaf on a whim after my mom’s birthday… she requested carrot cake for dessert, so we had some slices of traditional carrot cake with traditional ingredients in the house.  i was tempted to go for one of them one night, but by the time i got home from work, they were gone & it was the best thing for me.  it made me that much more inclined to develop this loaf recipe, & let me tell you, this CARROT CAKE LOAF DOES NOT DISSAPOINT.


the shredded carrots, raisins, and walnuts all give the loaf the texture of a slice of carrot cake, having different chunks and chews in every bite.  mmmmm. i might need to go grab a slice to get me through the rest of this post…

the loaf basically comes together like any other baking loaf or cake even.  i mix the dry ingredients separately from the wet ingredients, & then mix those 2 together.  the last step is mixing in the additions ~ the carrots, raisins, walnuts, anything else you choose to add in!

the loaf bakes on 350F for ~45-50 min, or until a toothpick inserted comes out clean.  try your hardest to let it cool completely before slicing, so that it doesn’t crumble on you! it will be HARD to wait, i know.  but it’s so worth it, because your loaf will be so moist and chewy & still have a little crunchiness on the top.  plus, once it’s cooled, then you can frost it & the frosting will stay fluffy and stay where you put it.


a note on the cream cheese frosting ~ you can make this carrot cake loaf and eat it plain [not frosted] for breakfast or as a snack, or you can use my ‘paleo vegan cream cheese frosting’ to really complete the carrot cake situation.  i found this dairy-free cream cheese [Kite Hill] — photo will be in favorites — at stores like Whole Foods, Heinen’s, Mariano’s, & it’s the real deal when it comes to substitutions.  it’s creamy + has that cream cheese flavor, so i tested it in this frosting and it did the trick.  the paleo vegan cream cheese frosting has that cream cheese, some ghee, vanilla extract, maple syrup, & a sprinkle of blended coconut sugar.  it is a true cream cheese frosting, while being dairy-free & lower calorie for ya.  &  it totally makes this loaf to the next level! 

anyways, i figure with Easter coming up, this recipe needed to go up this week so that we can all make it for Easter brunch [it’s soooo Easter-y] or just plain have it for the week!


so, what are we waiting for!! CARROT CAKE LOAF is here & it’s ready to party in your mouth.




paleo vegan carrot cake loaf

› 3 eggs

› 1/2 cup coconut sugar

› 1/2 cup coconut oil, melted & cooled

› 1 tsp vanilla extract

› 2 cups paleo flour mixture [1 cup almond flour, 2/3 cup tapioca or arrowroot flour, 1/3 cup coconut flour, sifted together!]

› 1 tsp baking soda

› 1 1/2 tbsp ground cinnamon

› 1/2 tsp ground nutmeg

› 1/4 tsp ground ginger

› 1/4 tsp salt

› 1 1/2 cup shredded carrots [raw or steamed, your preference!]

› 1/2 cup raisins

› 1/2 cup walnuts, chopped


cream cheese frosting

› 6 tbsp dairy-free cream cheese [Kite Hill], softened

› 2 tbsp ghee, room temperature

› juice of 1/2 lemon

› 2 tbsp maple syrup

› 2 tbsp coconut sugar, pulsed in food processor

› 1/2 tsp vanilla extract



for the loaf: 

  • set oven to 350F.
  • combine wet ingredients with mixer ~ eggs, coconut oil, vanilla extract.  then add coconut sugar & mix.
  • in a separate bowl, combine your pre-sifted flours with the rest of the dry ingredients ~ baking soda, cinnamon, nutmeg, ginger, salt.
  • once dry and wet ingredients have been mixed separately, incorporate the dry ingredients into the wet ingredients & mix well.
  • finally, fold in the shredded carrots, raisins, & walnuts using a spatula or spoon.
  • pour batter into a parchment-lined or greased bread pan.
  • bake on 350F for ~45-50 min, or until a toothpick inserted comes out clean.


for the frosting: 

  • place cream cheese, ghee, vanilla, lemon juice, coconut sugar, + maple syrup in a mixing bowl.  using electric mixer, whip all ingredients together until combined & visibly fluffy frosting has been achieved!
  • frost on a completely cooled carrot cake loaf, or just frost each individual slice.
  • store in refrigerator.



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