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Carrot Cake Loaf

—  found in  Food  —

You may have assumed I wasn't going to come out with another carrot cake recipe because I already have carrot cake cookies, my famous carrot cake balls, a creamy carrot cake smoothie in my first cookbook Joyous Health, a raw carrot cake square and delicious and healthy muffins in my free guide Little Food Lovers: Healthy Snackers. But I'm not done yet!

Carrot Cake Loaf

This carrot cake loaf is the quintessential comfort food. And you'll be happy to know it's also:

  • Gluten-free
  • Dairy-free
  • You can make it egg-free by using 2 flax eggs
  • Packed with fibre, phytonutrients, vitamins and minerals, good fat
  • It's hearty, delicious, a total crowd-pleaser and kid-approved too!

Just imagine yourself sipping a Rise & Shine Tea Latte with a slice of this carrot cake loaf sitting in front of a fireplace.

Rise and Shine tea

Or what about on a rainy Monday morning slathering it with some coconut yogurt and enjoying it along with a turmeric latte or your morning coffee.

Carrot Cake Loaf with coconut yogurt

Have I given you enough reasons to enjoy this loaf? I sure hope so! Since I've already shared the benefits of carrots with you many times or maybe your grandma has told you that carrots are good for your eyes -- she's right. So rather than going into all the health benefits again, let's get to this recipe shall we?

The most important aspect to making your own baked goods taste damn good is using really good quality ingredients. And I used a gluten-free flour blend FOR THE FIRST TIME EVER! I don't know why it took me so long to do this. For some reason, I always felt like I was being lazy if I used a GF flour blend.

Ingredients in Carrot Cake Loaf

For breakfast, dessert or a power snack, this carrot cake loaf will satisfy your soul and your belly!

Breakfast & Brunch
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Ingredients
  • 1-1/2 cups gluten-free flour blend*
  • 1/2 cup unsweetened shredded coconut
  • 1-1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp ground ginger
  • Pinch salt
  • 2 eggs, whisked
  • 1-1/2 cups grated carrots
  • 2 tbsp melted coconut oil (measure when melted)
  • 1/2 cup real maple syrup
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins or dried cranberries
Instructions
  1. Preheat oven to 350F (180C). Grease standard size loaf pan or line with parchment paper.
  2. In a large bowl, combine flour, shredded coconut, baking soda, baking powder, cinnamon, nutmeg, ginger and salt.
  3. In a separate bowl combine eggs, melted coconut oil, grated carrots and maple syrup.
  4. Add the wet ingredients to the large bowl of dry ingredients, stir together until combined.
  5. Fold in walnuts and raisins.
  6. Pour batter into loaf pan and bake for 45 minutes or until a fork inserted comes out clean. Let cool for 10 minutes, remove from loaf pan and let cool completely on cooling rack before slicing.
  7. Store in the fridge for up to 1 week or slice and freeze for up to 3 months.

Notes

Makes 9 slices.
*I used Bob's Red Mill Gluten-free All-Purpose Baking Flour Blend

I highly recommend you slather this cake with some rich and creamy coconut yogurt or some almond butter. And you don't need a fork to eat it, unless you want to. Use your fingers - that'll be just fine!

Carrot Cake Loaf with coconut yogurt

It freezes really well and you can refrigerate it for up to a week. Just make sure you wrap it well for the freezer so you don't get any freezer burn on it.

And before I go, did you know that all my recipes print out really nice? Just scroll to the red/pink bar on top of therecipe card and you'll see "PRINT" on the right side.

I look forward to hearing what you think of my new recipe! 

Joy xo

43 Comments
Suzanne   •   September 5, 2019

Is there carrots in it?

Reply
Joy McCarthy   •   September 5, 2019

Amanda   •   September 8, 2019

Is the Celsius and Fahrenheit mixed up? Making 1 loaf and 12 muffins!

Reply
Joy McCarthy   •   September 9, 2019

Huda   •   September 8, 2019

Can I use non- gf flour ?

Reply
Joy McCarthy   •   September 8, 2019

Joanne Nimigon   •   September 10, 2019

I like your recipes but I don't use them as I'm on Weight Watchers and I cannot quickly determine point values. Something you might want to consider for your future recipes is have the content such as calories, % of the different fats, sugar, protein, carbs.

Reply
Joy McCarthy   •   September 11, 2019

Christine   •   September 10, 2019

I made this with a quinoa flour and almond flour blend and substituted the walnuts for hazelnuts (I'm allergic to walnuts) and it was amazing. You have the best recipes!

Reply
Joy McCarthy   •   September 10, 2019
Tracy   •   September 13, 2019
Joy McCarthy   •   September 16, 2019
Tracy   •   September 18, 2019
Christine Doudoumis   •   September 18, 2019
Joy McCarthy   •   September 19, 2019
Joy McCarthy   •   September 19, 2019

Katie Porter   •   September 10, 2019

I’m allergic to walnuts. Can I replace with pumpkin seeds? Almonds? Thanks

Reply
Joy McCarthy   •   September 10, 2019

Crystal Lee   •   September 10, 2019

What if I don’t want the walnuts and raisins? Will that effect the result of the recipe, cause that’s a whole cup of stuff? Could I replace it with something else?

Reply
Joy McCarthy   •   September 10, 2019

Cheryl   •   September 10, 2019

Any idea how buckwheat flour would work in this? Our little guy is sensitive to a lot of grains, but manages well with buckwheat. Thanks!

Reply
Joy McCarthy   •   September 10, 2019

Emily   •   September 10, 2019

Thank you for this :) I was just gifted a kilo of organic carrots!

Reply
Joy McCarthy   •   September 10, 2019

Liz   •   September 10, 2019

Can you use swerve instead of maple syrup? Almond flour instead of suggested flour? Love your recipes. Thank you

Reply
Joy McCarthy   •   September 10, 2019
Joy McCarthy   •   September 10, 2019

Mehvish   •   September 10, 2019

I don’t have shredded coconut in hand. Can I use coconut flour instead? Want to make it tonight.

Reply
Joy McCarthy   •   September 10, 2019

Clare ODonnell   •   September 11, 2019

Hi Joy, Do you recommend any substitutes so as to make this vegan? Thanks :)

Reply
Joy McCarthy   •   September 11, 2019

Lucy Azevedo   •   September 17, 2019

Excellent recipe. It looks delicious. I want to use sweet potato flour. Do you know what I would combine it with to make it hold together. I cannot use almond flour. Would I be able to use chickpea flour with the sweet potato flour and in what quantities? Love your recipes! :)

Reply
Joy McCarthy   •   September 17, 2019

Fairahn   •   September 23, 2019

I ended up making it and used 1 and 1/4 cup almond flour, and 1/4 cup tapioca flour and it worked out great for anyone who is looking to make their own GF flour mix! Delicious recipe, we have made it 3 times recently !

Reply
Joy McCarthy   •   September 23, 2019

Jessica   •   October 20, 2019

excellent recipe! turned out perfectly, and was fun to make with my son. I used spelt flour, so I also added another egg as it seemed a little dry when I combined everything.

Reply
Joy McCarthy   •   October 21, 2019

Bernadette   •   November 1, 2019

I’m assuming I could change the carrots to zucchini and omit the raisins. Sounds amazing.

Reply
Joy McCarthy   •   November 1, 2019

Katie Kotler   •   November 2, 2019

Could you use chocolate chips or figs as a replacement for the raisins?

Reply
Joy McCarthy   •   November 3, 2019

Debra   •   November 13, 2019

The loaf was delicious but it didn't seem to rise that much. I baked it the full 45 mins

Reply
Joy McCarthy   •   November 13, 2019

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