paleo carrot cake loaf


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! 


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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