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
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!
Ingredients needed for this carrot bread
- Almond Flour
- Coconut Flour
- Unsweetened Apple Sauce
- 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!
Watch the video here:
If you like this carrot recipe, check out these others:
- Honey Glazed Carrots
- Moroccan Chermoula Carrots
- Healthy Carrot Muffins (Gluten-Free and Nut-Free)
- Gluten Free Carrot Cake Cookies (With Maple Glaze)
For more recipes for spring, check here:
- Spring Vegetable Quiche
- Instant Pot Lemon Chicken with Artichokes and Asparagus
- Pistachio Mint Pesto
- Sheet Pan Cod with Vegetables in Lemon Herb Sauce
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.
- 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
- 1-½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- Pinch fine sea salt
- 1 cup grated carrots (from about 2 medium carrots)
- ½ cup raisins
- ½ cup mini chocolate chips
- ⅓ cup walnuts or pecans, chopped
- Preheat oven to 350ºF and line a 8"x5" loaf pan with a parchment paper sling.
- 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.
- Fold in carrots and any optional add-in’s.
- Pour batter into prepared loaf pan and smooth over the top.
- Bake in preheated oven for 45-50 minutes until a toothpick inserted in the middle comes out clean.
- Let cool the loaf cool completely.
- 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.
- Looking for a glaze made without refined sugar? Check out the glaze used in this recipe.
April 5, 2020
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