Healthy Carrot Cake Loaf

4.8 from 6 reviews

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
  • 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


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


    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.


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



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