Carrot Cake Loaf

Did you know that I am all about getting festive for various holidays? Yep, even one’s I don’t actually celebrate. By festive I generally mean through food and homemade DIY cards (I love sending snail mail). 

This past week I was getting ready to celebrate Passove. I shared two of my favorites: Nanny’s Meatballs and Chocolate Chip Coconut Macaroons. Now, even though we still celebrate this evening, I’m ready to move my April festiveness along and get ready for Easter. I’m thinking an easter Sunday brunch with this perfectly moist, and of course grain-free, Carrot Cake Loaf is a must. Best part? It’s easy to throw together! You simply need one bowl; no mixer, nothing fancy. Carrotcakeloaf13Carrotcakeloaf9            Top it with grass-fed butter or a little drizzle of raw honey… mmmm…Carrotcakeloaf12



Paleo Carrot Cake Loaf
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 2 cups almond flour
  2. 3 tsp coconut flour
  3. 3 eggs
  4. 2 tbsp coconut oil
  5. 3 tbsp raw honey (add an additional 1/2 tbsp if you like things a bit sweeter)
  6. 1/3 cup unsweetened apple sauce
  7. 1/3 cup grated organic carrots
  8. 1 tsp organic vanilla extract
  9. 1/8 tsp Himalayan sea salt
  10. 1/2 tsp cinnamon
  11. 1 tsp baking soda
  12. 1 tsp baking powder
  13. Optional: 1/3 cup Enjoy Life's mini chocolate chips
  14. Optional: 1/4 cup raisins
  15. Optional: 1/3 cup walnuts, chopped
Instructions
  1. 1. Preheat oven to 350
  2. 2. In a mixing bowl, combine dry ingredients
  3. 3. Add in wet ingredients and mix well
  4. 4. Add in carrots and optional ingredients
  5. 5. Grease bread pan
  6. 6. Pour in batter
  7. 7. Bake for 20-25 minutes until a toothpick comes out clean
Lexi's Clean Kitchen http://lexiscleankitchen.com/

Carrotcakeloaf7Carrotcakeloaf2What do you make for brunch?Do you celebrate Easter? If so, what is your favorite festive dish?

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64 comments on “Carrot Cake Loaf

  • This looks amazing!! Perfect for Easter brunch. I think I will make this for my family. Unfortunately I’m doing a Whole 30 (only third day) so will have to wait to taste it myself, but based on what they say it may be one of the first treats I make for myself after my 30 days! Thank you for the recipe!

    Reply
  • This does look amazing! Quick Question: What can I substitute for the coconut oil? I have a huge bag of carrots from Costco that I need to use up and this will be perfect for that. Thanks for sharing!

    Reply
  • I love all of your muffin recipes; especially your delish morning glory muffins! This recipe looks very similar and so I am sure it is absolutely scrumptious! You truly have found a winning combo w/your almond/coconut flour ratios (which is hard to do)! Your simple basic muffin recipes are the best I’ve found out there! Thank you for sharing!

    Reply
  • I am wondering: would this be sweet enough (dessert-y enough?) to feed Easter guests that are used to eating sugar and want everything sweet? I’d really like to make it on Sunday!

    Reply
  • Hey Lexi! Almond meal should work with this right? I usually can substitute meal for flour but since there is 2 cups and I’m making it for people just want to make sure :)
    Thank you!

    Reply
    • I don’t know if I would substitute almond meal in a bread. Often in muffins it’ll work, but in breads you generally want a more fine flour. It may, but I can’t vouch!

      Reply
  • Made this last week and love it. It’s very nice and moist. I made the apple sauce myself, so will make another cake soon to finish the apple sauce :)

    Reply
  • AnitaK aka SkeeterN says:

    I do not eat sugar, honey, applesauce or raisins because I eat low carb and have for 10 years. I am going to try your recipe with using a mix of xylitol and splenda and grating zucchini in place of the applesauce. I think I will leave out the chocolate chips also. Thanks for this idea, I then will frost with cream cheese frosting.

    Reply
  • Lexi – Thoughts on subbing pumpkin for applesauce? Also, I don’t consume honey or syrup – could I use a touch of Stevia for sweentess you think? :)

    Reply
  • Meri Pontela says:

    Tried it, new to Paleo and I think it didnt really go well. I didnt have almond flour so I used almond miel (or acctualy I just used a blender to refine some almond slices). I also grinded the carrots into a full mash. Ended up with a dry “too almondy” loaf. Wondering if it was because of the “self made almond miel or the too fine carrot mash? Would love to try the receipe again but what to do different? Did you just grind the carrots how ruffly? Ps. Sorry for my bad english :/

    Reply
    • Hi Merit – I’ll try to answer your question if possible… The carrots should be grated on a grater and when baked into the cake so you will see flecks of thin carrot in the bread. It almost sounds like you didn’t have enough moisture in your batter – I would of thought the carrot mash would of helped w that. Almond flour – try to see if you can find an actual package of almond flour to make it easier on your self. Loom in the health food area of your grocery store or possibly look for a natural health store. If they don’t have it see if they will order some in for you.

      your English was just fine and easily understood. :)

      Reply
  • i just attempted this. I subsituted coconut flour for the almond flour. And my batter is not wet at all. It’s grainy .. Help please! Lol. Is there any way to salvage this mess I have made

    Reply
  • Coming back to report that my family LOVES this recipe! My husband – who rarely requests anything in particular – has asked me to make this again! I’m making two loaves to attempt to make it through a few days! Thanks for a great recipe!

    Reply
  • Holy moly this is a deliciously moist and great tasting loaf! So I gave it another shot, no substitutions. Followed it to a T and will make again. Thank you.

    Reply
  • Thankyou for this wonderful carrot cake recipe! Tastes great! It took about 45minutes to cook in my oven. I added raisins & chopped pecans to mixture & it gave it a great texture!

    Reply
  • I just wanted to confirm that you are using a standard loaf pan (9×5) as opposed to a smaller pan (7.5×3.5-ish) that I have seen used in a lot of paleo/GF bread recipes… thanks!

    Reply
  • how many servings is this carrot loaf? I was going to track it on weight watchers…I’m excited to make it! Thanks…

    Reply
  • My batter turned out really crumbly and never really melded together it kinda just baked in to dry crumbles… any ideas?

    Reply
  • Lexi
    I am allergic to coconut is there a substitute I can replace the flour for? I seen the comment where you said add more apple sauce to replace the oil.

    Reply
  • Do you take it straight out of the bread pan or wait until it has cooled? It worked well, lovely texture but mine sank in the middle. Do you have any tips?

    Reply
  • I made this just now..added walnuts and only change I make was only used 1tbs of rice malt syrup instead of honey….and its the best paleo cake I’ve made to date. YUM!
    Will have to try some more of your recipes Lexi :-)

    Reply
  • WOW! This cake is amazing! The taste is fantastic. It is light and fluffy and I think I cooked it to long. Did not hurt it at all. Thanks for such a great recipe.

    Reply
  • Amazing. Best paleo bread I’ve made yet. The first I would actually make for non-paleo folks. Thanks! Anyone tried freezing some? Success or not a good idea?

    Reply
    • Yep I have frozen it and its fine!
      Best recipe I have tried to date. Its a regular in my house! LOVE LOVE LOVE!

      Reply
  • Made this recently, but made them into muffins! I got 7 really good sized muffins out of this recipe. I also added a little ginger and allspice, topped with raisins and chopped walnuts. Delicious! Will definitely be making them again. :)

    Reply
  • You are so very patient! It’s quite ironic that you spend a lot of time perfecting a recipe, yet everyone wants to change something, then wonders why it doesn’t turn out! I have discovered that I don’t like the texture of baked goods made solely with coconut flour, so I’m anxious to try this with only 3 tsp of it. My son, who is a health fanatic, has a birthday soon so I will make it for him. Thanks for sharing your recipe, which I will follow exactly!

    Reply

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