Carrot Cake Loaf

Carrot Cake is synonymous with Easter dinner. But how about a breakfast carrot cake loaf for overnight company? The loaf can be made the day before, cooled, wrapped tightly, and refrigerated before frosting the next morning. It is so tasty that you may serve it as dessert after the main event.

Yellow carrots used here but any color of carrot works.

10 servings

INGREDIENTS:

Avocado oil spray

Parchment paper

Dry ingredients

1 cup almond flour

⅔ cup flaxseed meal

¼ cup coconut flour

½ cup coconut sugar or golden monk fruit sweetener

1 tablespoon baking powder

½ teaspoon kosher salt

1 teaspoon cinnamon

¼ teaspoon freshly grated nutmeg

¼ teaspoon ground allspice

½ teaspoon ground ginger

Wet ingredients

4 eggs

½ cup organic applesauce

2 teaspoons sugar-free maple syrup sweetener or honey

¾ cup yogurt

⅓ cup melted coconut oil

2 teaspoons vanilla extract

Fruits and nuts

1 cup carrots, grated

½ cup shredded coconut

½ cup walnuts and/or pecans, chopped

Frosting ingredients

Frosting

8 ounce cream cheese at room temperature

2 tablespoons sour cream

3 tablespoons sugar-free simple syrup

½ teaspoon vanilla extract or vanilla bean paste

DIRECTIONS:

Preheat oven to 350°F. Line an eight-by-twelve-inch loaf pan with two inches of parchment paper hanging over both long ends. Spray the short ends with avocado oil spray.

In a large bowl, whip together the dry ingredients.

In a separate bowl, whip the eggs, maple syrup or honey, and applesauce together. Whip in the yogurt, melted oil, and vanilla.

Pour the wet ingredients into the dry ingredients. Stir and fold the two together until just incorporated. Do not over-mix. Gently fold in the grated carrots, coconut, and nuts.

Scoop the batter into the prepared loaf pan and place it in the oven.

Bake for about fifty to sixty minutes until your index finger is pressed on the top center, springs back, and is browned on top. (It may even be dark brown on the edges, but that can be removed later if desired). Run a knife around the edges to loosen. Cool in the pan on a cooling rack for fifteen minutes before turning out and removing the parchment paper. Cool for several hours until totally cooled before frosting.

Whip the cream cheese, sour cream, simple syrup, and vanilla until light and airy. With a spatula, evenly spread over the cooled loaf. Slice and enjoy!

Carrot Cake Loaf

Carrot Cake Loaf
Yield: 10 slices
Author:
Prep time: 20 MinCook time: 1 HourInactive time: 4 HourTotal time: 5 H & 20 M
Carrot Cake is synonymous with Easter dinner. But how about a breakfast carrot cake loaf for overnight company? The loaf can be made the day before, cooled, wrapped tightly, and refrigerated before frosting the next morning. It is so tasty that you may serve it as dessert after the main event.

Ingredients

Dry ingredients
  • Avocado oil spray
  • Parchment paper
  • 1 cup almond flour
  • ⅔ cup flaxseed meal
  • ¼ cup coconut flour
  • ½ cup coconut sugar or golden monk fruit sweetener
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground allspice
  • ½ teaspoon ground ginger
Wet ingredients
  • 4 eggs
  • ½ cup organic applesauce
  • 2 teaspoons sugar-free maple syrup sweetener or honey
  • ¾ cup yogurt
  • ⅓ cup melted coconut oil
  • 2 teaspoons vanilla extract
Fruits and nuts
  • 1 cup carrots, grated
  • ½ cup shredded coconut
  • ½ cup walnuts and/or pecans, chopped
Frosting
  • 8 ounce cream cheese at room temperature
  • 2 tablespoons sour cream
  • 3 tablespoons sugar-free simple syrup
  • ½ teaspoon vanilla extract or vanilla bean paste

Instructions

  1. Preheat oven to 350°F. Line an eight-by-twelve-inch loaf pan with two inches of parchment paper hanging over both long ends. Spray the short ends with avocado oil spray.
  2. In a large bowl, whip together the dry ingredients.
  3. In a separate bowl, whip the eggs, maple syrup or honey, and applesauce together. Whip in the yogurt, melted oil, and vanilla.
  4. Pour the wet ingredients into the dry ingredients. Stir and fold the two together until just incorporated. Do not over-mix. Gently fold in the grated carrots, coconut, and nuts.
  5. Scoop the batter into the prepared loaf pan and place it in the oven.
  6. Bake for about fifty to sixty minutes until your index finger is pressed on the top center, springs back, and is browned on top. (It may even be dark brown on the edges, but that can be removed later if desired). Run a knife around the edges to loosen. Cool in the pan on a cooling rack for fifteen minutes before turning out and removing the parchment paper. Cool for several hours until totally cooled before frosting.
  7. Whip the cream cheese, sour cream, simple syrup, and vanilla until light and airy. With a spatula, evenly spread over the cooled loaf. Slice and enjoy!

Nutrition Facts

Calories

382.8

Fat (grams)

33.51 g

Sat. Fat (grams)

14.53 g

Carbs (grams)

20.45 g

Fiber (grams)

6.54 g

Net carbs

7.91 g

Sugar (grams)

5.03 g

Protein (grams)

10.23 g

Sodium (milligrams)

310.4 mg

Cholesterol (grams)

92.19 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

carrot cake, carrot loaf, breakfast loaf
breakfast, dessert
American
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Linda Hierholzer