Carrot Cake Loaf with Cream “Cheese” Icing

May 13, 2011 by Leanne Vogel July 19, 2017

This classic [gluten free] carrot cake loaf is packed with healthy fats, fiber, and is free of refined sugars.

Ingredients

• 1 cup blanched almond flour
• 1/2 cup quinoa flakes
• 1/2 cup arrowroot flour or starch
• 1/2 cup coconut sugar
• 1/4 cup flax seed, ground
• 1/4 cup coconut flour
• 2 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon Himalayan rock salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon nutmeg
• 2 eggs
• 1/2 – 3/4 cup coconut milk – see note
• 1/2 cup extra virgin coconut oil OR extra virgin olive oil – see note
• 1 teaspoon pure vanilla extract
• 1 cup carrots, grated
• 1/2 cup raisins
• 1/2 cup walnuts
• 1 batch of cashew cream “cheese” icing

Instructions

1. Preheat oven to 350F and grease a 7.5? x 3.5? loaf pan. I used a silicon loaf pan so no greasing was needed.
2. In a large bowl, combine almond flour, quinoa flakes, arrowroot, coconut sugar, flax seed, coconut flour, salt, baking soda, cinnamon, and nutmeg
3. In a separate bowl, mix together eggs, coconut milk, oil, and extract.
4. Add wet to dry and stir until combined. The batter should be a similar consistency as muffins – creamy and thick, but not doughy and firm.
5. Stir carrots, raisins and walnuts.
6. Scoop batter into prepared pan and bake for 60 – 70 minutes, or until toothpick inserted comes out clean.
7. Allow to cool for a couple minutes before removing it from the pan [if you’re not using a silicon pan, keep the loaf in the pan for 1 hour] Allow to cool for a total of 2 hours.
8. Drizzle with cashew cream “cheese” icing and serve.

Notes

I ended up using 3/4 cup of full fat coconut milk. Start with 1/2 cup and make sure you have the desired consistency [explained above]. If you live in a drier climate, you may have to go up to 3/4 cup.

I used olive oil because 1/2 cup coconut oil is expensive! I think it would have tasted richer with coconut oil, but either one will do the trick!

Nutrition Information Per Serving