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SideChef
Recipes
Dairy-Free
Carrot Cake Loaf
Recipe

14 INGREDIENTS • 7 STEPS • 1HR 20MINS

Carrot Cake Loaf

This carrot cake loaf is the quintessential comfort food. It's also Gluten-free, Dairy-free, packed with fibre, phytonutrients, vitamins and minerals, good fat, and it's hearty, delicious, a total crowd-pleaser and kid-approved too!
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Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
This carrot cake loaf is the quintessential comfort food. It's also Gluten-free, Dairy-free, packed with fibre, phytonutrients, vitamins and minerals, good fat, and it's hearty, delicious, a total crowd-pleaser and kid-approved too!
1HR 20MINS
Total Time
$1.33
Cost Per Serving
Ingredients
Servings
8
US / Metric
Gluten-Free All-Purpose Flour
1 1/2 cups
Gluten-Free All-Purpose Flour
Unsweetened Shredded Coconut
1/2 cup
Unsweetened Shredded Coconut
Baking Soda
1/2 Tbsp
Baking Soda
Baking Powder
1 tsp
Baking Powder
Ground Cinnamon
1 tsp
Ground Cinnamon
Ground Nutmeg
1/2 tsp
Ground Nutmeg
Ground Ginger
1 tsp
Ground Ginger
Salt
1 pinch
Salt
Egg
2
Eggs, whisked
Carrot
1 1/2 cups
Grated Carrots
Coconut Oil
2 Tbsp
Coconut Oil, melted
Maple Syrup
1/2 cup
Maple Syrup
Walnut
1/2 cup
Walnut
Raisins
1/2 cup
Raisins
or Dried Cranberries
Nutrition Per Serving
VIEW ALL
Calories
319
Fat
12.5 g
Protein
3.6 g
Carbs
49.8 g
Add to plan
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Carrot Cake Loaf
Save
author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/

Author's Notes

Store in the fridge for up to 1 week or slice and freeze for up to 3 months.
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C). Grease standard size loaf pan or line with parchment paper.
step 2
In a large bowl, combine Gluten-Free All-Purpose Flour (1 1/2 cups), Unsweetened Shredded Coconut (1/2 cup), Baking Soda (1/2 Tbsp), Baking Powder (1 tsp), Ground Cinnamon (1 tsp), Ground Nutmeg (1/2 tsp), Ground Ginger (1 tsp) and Salt (1 pinch).
step 3
In a separate bowl combine Eggs (2), Coconut Oil (2 Tbsp), Carrots (1 1/2 cups) and Maple Syrup (1/2 cup).
step 4
Add the wet ingredients to the large bowl of dry ingredients, stir together until combined.
step 4 Add the wet ingredients to the large bowl of dry ingredients, stir together until combined.
step 5
Fold in Walnut (1/2 cup) and Raisins (1/2 cup).
step 6
Pour batter into loaf pan and bake for 45 minutes or until a fork inserted comes out clean.
step 7
Let cool for 10 minutes, remove from loaf pan and let cool completely on cooling rack before slicing. I served mine with yogurt.
step 7 Let cool for 10 minutes, remove from loaf pan and let cool completely on cooling rack before slicing. I served mine with yogurt.
Tags
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Dairy-Free
Gluten-Free
Healthy
Shellfish-Free
Vegetarian
Dessert
Spring
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