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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4.8 rating
4 reviews

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.


Yield 8
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Recipe Type: Bread
Cuisine Gluten-free
Make Ahead: Easy
Author: Lexi
Scale This Recipe

Ingredients

    Optional Add-ins:

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

    Glaze: 

    Directions

    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.

    Recipe Notes

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

    Nutrition

    Loading nutrition data...

    100comments
    April 5, 2020

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    100 responses to “Healthy Carrot Cake Loaf”

    1. I was going to make a cake, but I was thinking we would have nothing for breakfast to enjoy (we eat a late lunch for Easter). So I am thinking I am going to have to make this! 🙂

    2. Olivia says:

      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!

    3. This sounds and looks amazing! I may have to make it today or later this week because I’ve been having a carrot cake/bread craving lately 🙂

    4. 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!

    5. This looks amazing, Lexi. My mom is a huge fan of carrot cake and she wanted me to bring something to dinner on Sunday, so I’m thinking I might have to whip one of these up. Definitely pinning!

    6. Alexis @ Hummusapien says:

      This is SO gorg, Lexi! Perf for spring spread with allllll the buttah, duh 😉

    7. Sarah says:

      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!

    8. Stacey says:

      These look great! Do you think cashew meal (flour) would work? My husband is allergic to almonds. Thanks!!

    9. jill conyers says:

      This looks amazingly good and the best part is I have everything on hand to make it!

    10. Cassie says:

      I’ve been looking for a healthy, gluten free carrot cake recipe… this looks amazing! I definitely just pinned this!

    11. Katie says:

      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!

    12. Paige says:

      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!

      • Lexi says:

        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!

    13. I just adapted this to make a lemon ginger version instead and it turned out incredible! What a wonderful, moist and tender cake base. I’ll be making the carrot version soon.

    14. Rachelle says:

      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 🙂

    15. Elvira says:

      Any thoughts about substituting oat flour for almond flour? Would you still add coconut flour as well?

    16. rachel coker says:

      Tried these today and was really delicious! Thanks

    17. 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.

    18. Tracy says:

      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? 🙂

    19. Tracy says:

      *sweetness!

    20. Sydnee says:

      This look delicious!! Can this be made into muffins? Just reduce the cooking time?

    21. 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 :/

      • 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. 🙂

    22. Amye says:

      Tastes amazing but is taking a lot linger than 25 minutes. Going on 45 minutes now.

    23. Cynthia says:

      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

    24. Jackie says:

      Hi I was just wondering what size pan you made this in, a 9 inch or 8? I am making it today:)

    25. Chrissy says:

      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!

    26. Cynthia says:

      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.

    27. stacey says:

      This bread was fantastic!! definitely making it again

    28. stacey says:

      This bread was fantastic!! definitely making it again

    29. Donna says:

      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!

    30. Christine says:

      Do you think I could sub half a ripe banana for the honey? I’m on a no sugar challenge for Lent but I am dying for a baked good!

    31. Katy says:

      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!

    32. Luana says:

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

    33. Josie says:

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

    34. Ivory says:

      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.

    35. Marz says:

      Just wanted to say it that I’ve just made this cake and it’s delicious.

    36. Ivone says:

      Amazing recipe! I am so happy with the way it came out and my kids loved it as well, thank you!

    37. Just baked this…delicious!
      Made 12 muffins. Added only Enjoy Life mini chocolate chips. Thanks, Lexi, for another yummy and easy recipe.

    38. Stacy says:

      First paleo recipe that I tried out today. Was very easy to make and it came out perfect. Very pleased!! 🙂

    39. Sharon says:

      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?

    40. Deb says:

      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 🙂

    41. Rina says:

      Hi, can we do without the applesauce or is there a replacement for it?

    42. Betty says:

      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.

    43. April says:

      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?

    44. Megan says:

      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. 🙂

    45. Toni says:

      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!

    46. Janis says:

      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

    47. Cheryl says:

      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

    48. Rebecca says:

      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?

    49. Linda says:

      calories in this? I have made it and love it !

    50. kate says:

      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?

    51. Claudia says:

      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?

    52. lizz says:

      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??

    53. Beth Green says:

      Hey all,

      I found it took longer than 20-25 mins in my oven. More like 45-50. Hope that helps!

      Beth

    54. Carolina says:

      Hello. I would love to make this recipe. What could be used to replace the eggs?

    55. Terra says:

      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! 🙂

    56. Jennifer says:

      These turned out delicious a healthy treat…do you have the calories?

    57. Emily Brandle says:

      Will this loaf freeze well? Trying to stock up on postpartum meals and I LOVE this recipe!

    58. Cindy Murray says:

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

    59. Joy says:

      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

    60. Lori says:

      This was delicious, I didn’t change a thing! Thank you!!

    61. Linda says:

      What could I substitute the apple sauce for?

    62. Fely says:

      Just tried this recipe today. It was delicious and very moist! Thank you so much!

    63. Sonja says:

      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?

    64. Veronica Munoz says:

      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.

    65. 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

    66. Maria says:

      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!

    67. Lynda says:

      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

    68. Kim says:

      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

    69. elly says:

      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!

    70. Aileen says:

      Hi,

      I’m wondering what the serving size/calorie could per serving is? Do you have that information?

      Thanks!

    71. Scilla Burton says:

      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

      • Kelli Avila says:

        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.

    72. Kimberly says:

      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.

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