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This Healthy Carrot Cake Loaf is perfect for spring! It’s naturally sweetened, spiced with a dash of cinnamon, moist, and tender, and topped with a light and sweet maple glaze.
Easy Gluten-Free Carrot Cake Recipe
It’s no surprise to anyone that I love carrot cake—as demonstrated by my Carrot Cake Baked Oats, Healthy Carrot Zucchini Bars, Healthy Carrot Muffins, Gluten-Free Carrot Sheet Cake, and Gluten-Free Carrot Cake Cookies.
This Healthy Carrot Cake Loaf is a new favorite carrot cake-inspired recipe. It’s made using a gluten-free and paleo-friendly blend of almond and coconut flour, so moist, naturally sweetened with honey and applesauce, and topped with a simple and sweet maple glaze.
This delicious and healthy carrot cake recipe is loaded with carrots and optional add-ins like raisins, nuts, or chocolate. It’s a sweet treat that everyone will love!
Bonus: it’s made in just one bowl for easy cleanup!
Is Carrot Cake Healthier than Chocolate Cake?
This carrot cake definitely is better for you than a regular chocolate cake. Not only does it have carrots in it, which are packed with nutrients, it’s also naturally sweetened, gluten-free, and paleo-friendly. Nothing unhealthy here!
Ingredients Needed
- Eggs: Binds everything together so the loaf can hold its shape.
- Applesauce: Unsweetened applesauce is a great way to add moisture and a little natural sweetness to the bread.
- Honey: Our other natural sweetener of choice.
- Oil: Use avocado or melted coconut oil to add moisture to the bread. Avocado oil will have a more neutral flavor while coconut oil will have a subtle coconut flavor.
- Vanilla Extract: Adds flavor depth and warmth.
- Flour: We’re using a blend of almond flour and coconut flour to give the loaf its structure and keep it gluten-free.
- Baking Powder and Baking Soda: We’re using both leavening agents to make sure we get a light and fluffy texture.
- Ground Cinnamon: Adds a touch of sweet spice.
- Salt: A pinch of fine sea salt cuts the sweetness and enhances the flavors in the bread.
- Carrots: You’ll need about 2 medium carrots, grated so they incorporate well into the batter.
- Optional Glaze: If you want, you can whip up a simple glaze using organic powdered sugar, maple syrup, almond milk, and optional maple extract for a little extra maple flavor.
Optional Add-Ins
- Raisins: Turns out, carrots and raisins are a delicious combination. A handful of raisins adds some extra sweetness and a delicious chewy bite.
- Chocolate Chips: You can’t go wrong with a scoop of mini chocolate chips.
- Nuts: Chopped walnuts or pecans adds the perfect crunch in each bite.
How to Make Healthy Carrot Cake
This delicious carrot cake loaf takes just 10 minutes to prep!
- Make the batter: In a bowl, whisk together eggs, applesauce, honey, oil, and vanilla. Add in flours, baking powder and soda, cinnamon, and salt. Whisk until combined, then fold in carrots and other add-ins if using.
- Bake and cool: Pour the batter into a parchment-lined loaf pan, smooth over the top, then bake until a toothpick comes out clean. Cool completely.
- Add the glaze: In a bowl, whisk together all of the glaze ingredients. Drizzle over the top of the cooled loaf, then slice and serve.
Is Butter or Oil Better for Carrot Cake?
While that depends on the recipe, I definitely recommend oil in this recipe. It keeps the gluten free carrot cake even more moist than butter does, so the texture stays deliciously tender longer!
How Do You Keep a Gluten-Free Cake Moist?
There are a couple things we’re doing to make sure our gluten-free carrot cake stays nice and moist!
- Adding moisture to the batter: We’re adding plenty of moisture to the batter using applesauce and oil. The carrots add moisture too!
- Baking just the right amount: Take the loaf out the oven as soon as a toothpick comes out clean. Over-baking can cause it to dry out pretty quick.
- Storing in an airtight container: If you have leftovers, make sure they are stored either in an airtight ziplock bag or container at room temperature. This preserves the moist texture the best.
Tips and Notes
- Line the loaf pan. I recommend lining the loaf pan with a parchment paper sling. This makes it so much easier to lift the loaf out after its done baking.
- Don’t swap the flours. I don’t recommend using any flours in place of the almond and coconut flour. This recipe is designed for those specific flours and the amount of moisture they absorb. Other ones won’t work the same.
- Check for doneness. After 45 minutes, stick a toothpick into the center of a loaf. If it comes out clean, then it’s ready to go.
- Cool before glazing. Make sure the carrot cake is completely cooled before you add any glaze. If it’s too warm, it will become runny and melt off.
- If you want to skip the glaze, it’s delicious without it too. You could also try the glaze we use on our cinnamon roll overnight French toast bake.
How to Store
Leftover healthy carrot cake will last in an airtight container or ziplock bag at room temperature for 2-3 days. I don’t recommend storing it in the fridge because it is more likely to dry out.
For longer storage, you can wrap the loaf tightly and store it in the freezer (without the glaze) for 2-3 months. When you’re ready to serve, simply thaw it at room temperature!
More Carrot Recipes You’ll Love
- Honey Glazed Carrots
- Healthy Carrot Muffins (Gluten-Free and Nut-Free)
- Gluten Free Carrot Cake Cookies (With Maple Glaze)
- Carrot Cake Baked Oats
- Healthy Carrot Zucchini Bars
Watch the Video Here:
Healthy Carrot Cake Loaf
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
- 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
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
- 1-2 tablespoons almond milk
- ½ teaspoon maple extract optional
Instructions
- 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.
Notes
- Looking for a glaze made without refined sugar? Check out the glaze used in this recipe.
I don’t see the quick maple glaze recipe on here. It’s shown in the video but doesn’t have the measurements listed.
We are so sorry and our team is working on fixing this glitch ASAP. Thank you for bearing with us!
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?
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!
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.
We haven’t tried that. If you do, let us know how it goes!
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.
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!
I have everything but the apple sauce! What can I substitute ?
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.
This turned out great! Can’t get enough of it.
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 ❤️
So happy it was a hit!
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.
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.
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.
Hi,
I’m wondering what the serving size/calorie could per serving is? Do you have that information?
Thanks!
Feel free to use any free online calorie calculator like My Fitness Pal!
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!
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
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!
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!
So glad it was a hit!
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
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.
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?
Hi Sonja! You can try pumpkin puree instead of applesauce!
Just tried this recipe today. It was delicious and very moist! Thank you so much!
What could I substitute the apple sauce for?
This was delicious, I didn’t change a thing! Thank you!!