Healthy Carrot Cake Loaf

When Spring is so close you can just about touch it, it’s time to break out the bowl and the whisk and bake up this Healthy Carrot Cake Loaf! It is so moist and made using a gluten-free and paleo-friendly blend of almond and coconut flour. This carrot bread is the perfect weekend (or weeknight!) baking project.

Healthy carrot bread sliced with a maple glaze.Healthy Carrot Bread

It is no surprise I am a big fan of Carrot Cake as we’ve done it a few times with this cake and these cookies and these muffins. Which is why I am so excited about this Healthy Carrot Cake Loaf! It’s stuffed full of carrots and optionally raisins, nuts or chocolate and SO SO GOOD. It’s made gluten-free using almond and coconut flour but this bread will be loved by everyone, whether you need to be gluten free or not. It’s got just enough cinnamon and it’s moist and so tender! Plus, it’s made all in one bowl, and that is a win!

Pouring glaze over a baked carrot cake loaf.Ingredients needed for this carrot bread

  • Almond Flour
  • Carrots
  • Coconut Flour
  • Eggs
  • Unsweetened Apple Sauce
  • Honey
  • Coconut Oil
  • Vanilla Extract
  • Baking Powder + Baking Soda
  • Ground Cinnamon
  • Fine Sea Salt

There are a few optional ingredients depending on how you want to flavor this bread! You can add in raisins, chocolate chips or nuts! I love the combination of the carrots, raisins and nuts the best!

To Glaze or Not to Glaze

We opted to put a quick maple glaze on this bread, but you can skip it if you want to keep it a little lighter! This glaze uses organic powdered sugar. If you prefer to skip it and use a glaze without any refined sugars, check out the glaze we use on our Cinnamon Roll Overnight French Toast Bake!

A slice of carrot bread on a plate.

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Healthy Carrot Cake Loaf

When Spring is so close you can just about touch it, it’s time to break out the bowl and the whisk and bake up this Healthy Carrot Cake Loaf! It is so moist and made using a gluten-free and paleo-friendly blend of almond and coconut flour. This carrot bread is the perfect weekend (or weeknight!) baking project.

  • Author: Lexi Davidson
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8 1x
  • Category: Bread
  • Cuisine: Gluten-free
Scale

Ingredients

  • 3 eggs
  • 1/3 cup unsweetened apple sauce
  • ¼ cup cup honey
  • 2 tablespoons avocado oil or coconut oil, melted
  • 1 teaspoon vanilla extract
  • 2 cups (200 grams) almond flour
  • 2 tablespoons (15 grams) coconut flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • Pinch fine sea salt
  • 1 cup grated carrots (from about 2 medium carrots)

    Optional Add-ins:

    • ½ cup raisins
    • ½ cup mini chocolate chips
    • ⅓ cup walnuts or pecans, chopped

    Glaze: 

    • ½ cup organic powdered sugar
    • 1 tablespoon maple syrup
    • 12 tablespoons almond milk
    • ½ teaspoon maple extract (optional)

    Instructions

    1. Preheat oven to 350ºF and line a 8″x5″ loaf pan with a parchment paper sling.
    2. In a large bowl, whisk together eggs, applesauce, honey, oil, and vanilla until combined. Add in almond flour, coconut flour, baking powder, baking soda, cinnamon and salt and whisk until fully combined.
    3. Fold in carrots and any optional add-in’s.
    4. Pour batter into prepared loaf pan and smooth over the top.
    5. Bake in preheated oven for 45-50 minutes until a toothpick inserted in the middle comes out clean.
    6. Let cool the loaf cool completely.
    7. To make the optional glaze: Whisk all ingredients together. If the glaze is too thick you can add a tablespoon more almond milk at a time until it has reached the desired consistency.

    Notes

    1. Looking for a glaze made without refined sugar? Check out the glaze used in this recipe.

    Nutrition

    • Serving Size: 1 piece
    • Calories: 351
    • Sugar: 10.7g
    • Sodium: 67mg
    • Fat: 24.9g
    • Saturated Fat: 6.2g
    • Carbohydrates: 20.7g
    • Fiber: 5.3g
    • Protein: 11.6g
    • Cholesterol: 93mg

    113 comments
    April 5, 2020

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    113 Responses

    1. 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!

    2. 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!

    3. 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!

    4. 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!

    5. 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!

      1. 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!

    6. 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 🙂

    7. 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.

    8. 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? 🙂

    9. 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 :/

      1. 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. 🙂

    10. 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

    11. 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!

    12. 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.

    13. 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!

    14. 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!

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

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

    17. 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.

    18. 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?

    19. 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 🙂

    20. 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.

    21. 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?

    22. 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. 🙂

    23. 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!

    24. This is AWESOME!!! Couldn’t be better. This recipe is a KEEPER. This will be a favorite “go to” bread for me from now on. Thanks much for sharing

    25. Beautiful recipe. Just wondering, I ordered and purchased some Almond Flour from the States and when I received it, it is very much like my Almond Meal. I was a bit disappointed as I expected it to be much finer…now I am a bit concerned about it not being fine enough for your recipe….thks again for your beautiful recipes

    26. Hi there! This sounds so delicious but my autoimmune restrictive diet does’t allow baking powder. Do you think it would be ok without it? Or is there anything to substitute that?

    27. Cake was unsuccessful first time was uncooked on the inside, crust burnt. Second time I used 1 cup ground almonds, 1 cup flour and chi seeds in place of eggs, skewer came out clean. Still a touch soggy. Should it be like this?

      1. No, this recipe works well! I haven’t tried it with your substitutions, so can’t ever guarantee it’ll work any other way than how I wrote the recipe!

    28. This looks absolutely delicious and I am definitely making this today! I just have a question. What if I would do two batches and freeze one loaf? How long do you think it will last?

    29. Hi I made this yesterday, and followed the recipe exact and even left it a little longer in the oven as I noticed the middle of the cake sunk, and when I took it out the centre of the cake was soggy and not entirely sure why??

    30. Hi there! I would love to try this recipe but I just cannot find it anywhere on the page. I have looked on several devices thinking that would fix it. Help! 🙂

    31. Hi, would you know how many carbs per serving?
      Would really like this recipe but am on low carb diet.
      Thanks!
      Cindy M.

    32. Hi, I made this and recipe and it turned out beautifully; however I did substitute the honey with pure maple syrup (because I am out of honey at the moment). Would you by any chance have fat/carb/protein ratio figures for this recipe.
      Many thanks

    33. Hi, this looks delicious.I am new to Paleo and just looking at some simple changes I can gradually introduce into our diet. I am sensitive to apple and need to avoid it.. what can I use instead of apple sauce?

    34. Made this recipe this morning. It was delicious, not heavy at all. The only issue I had with this recipe is the baking time. Recipe calls for 20-25 minutes but I had to keep in oven for 15 minutes longer than the recipe calls for. Must be the area of the country I live in.

    35. i am allergic to tree nuts except for coconut. This recipes looks so good. wondering if anyone had success with substituting anything else…could i use cassava four perhaps? also i do not eat corn at all so no baking soda or powder because they have that in them…i use cream of tartar for replacement or apple cider vinegar with great success if anyone is asking. I eat grain, dairy and refine sugar free

    36. Dear Lexie,
      Thank you so much for the recipe! I messed with it but it turned out fabulous anyway. I used mix of almond & hazelnut flour, a whole cup of shredded carrots, doubled amount of apple sauce, & usd pecans & crushed chocolate chips. It turned out very chocolaty & amazing. I wish I could attach the picture for you to see.
      Thsnk you again!

    37. I just made this and it was delicious! However, I had to bake for 40-45 minutes. Otherwise, I followed the recipe and it was really good! I highly recommend this! Thank you for a great recipe and alternative for a healthier snack, and or breakfast even!

      5.0 rating

    38. This was an awesome loaf, it is easy to make, baked beautifully, and tastes delicious!
      One question what is the best way to store this bread for a few days? Also thank you so much for posting such a great recipe xo

      5.0 rating

    39. My mom loves carrot cake but since we have been paleo I was scared to make some. This recipe is so simple and easy to follow! It is in the oven right now and it smells AMAZING! Thank you so much for sharing this recipe!

    40. I just love making gluten free carrot cake for Easter! I was thinking a layer cake but this looks much easier! I’m going to add Simple Mills vanilla frosting and crumbled walnuts to the top.

      5.0 rating

      1. It is so much easier to make a sheet cake! You can turn it into a layer cake if you’d like. We’d recommend baking them in two 8″ pans. The cooking time will be a bit shorter.

    41. Very tasty. I used one egg, and two flax eggs. Only problem I had was getting the center to bake all the way. I left the loaf in the oven a little longer. Even tried to bake individual slice, then putting under broiler. Still not quite done all the way.

    42. My boyfriend LOVES carrot cake, so I had to try this. This was so easy to make, so good, and so moist! Love that it’s a healthier version of a dessert favorite! Thanks Lexi ❤️

      5.0 rating

      1. Either canned pumpkin OR possibly an extra couple of tablespoons of oil, though we haven’t tried the latter! Let us know how it goes.

    43. Hi Lexi, I am baking your Carrot Loaf and it is still wet inside after 45minutes of baking at 180degrees. Also the top is starting to burn. It seems that the mixture is too wet. I used Macadamian flour instead of Almond flour, since I only had ground almond.

      1. I assume you mean celsius, yes? Also we can’t vouch for how well of a substitute macadamia flour works compared to almond flour. Sometimes substitutes don’t work. If the top is starting to burn, you can cover with foil to protect it, but I don’t know if the problem is related to the flour you used. Let us know how it turns out!

    44. Is it possible to substitute Bob’s Red Mill grain free paleo baking flower for the almond flour and coconut flour? The bag states it can be used to make muffins, cookies, cakes, quick bread, etc. and it contains almond flour, arrowroot starch, coconut flour and tapioca flour. During this pandemic shopping for specialty items is a real challenge.

    45. I would love to make this for my son and husband for father’s day. They are allergic to egg. Can I substitute flax or chia seed mix for the eggs? More applesauce/pumpkin maybe?

      1. We haven’t tried an egg substitute for this. If I were to experiment, I’d start with a flax egg substitute, but I can’t guarantee it would work. Let us know if you try!

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    Author: Lexi

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