Carrot Cake Loaf with Cream “Cheese” Icing

This weekend was a lazy one. I’ve had a stuffy nose, fever, and headache for 2 solid days.

As soon as I felt something coming on last Monday, I stocked up on camu camu and oil of oregano. It helped, but it wasn’t enough.

On Saturday, I asked you on Facebook: What’s your strategy for getting rid of a cold?

Your suggestions were fantastic!

  • epsom salt bath
  • napping
  • peppermint tea with honey
  • ginger
  • garlic juice – the intention was there… but I couldn’t go through with it!
  • colloidal silver
  • netipot
  • inhale tea tree oil in a steam bath

I went for my netipot, peppermint tea, napping, a nice hot bath, and some carrot cake loaf. Wait, what? That wasn’t on the list?

As I was laying around this weekend, I got to thinking about my photography and steps I could take to improve it.

  • Take a photography class. Nope, no time and it costs too much $$.
  • Ask Kevin to help me. Valid option, but he’s busy too.
  • Use others’ work as inspiration for my own. Ding, ding, ding!

I realized that I use so many recipes + techniques as inspiration for my cooking, but rarely do the same for my photography.

Find an image I like, take inspiration from it, make it my own, and learn something along the way.

So, I decided to test it out and use Angela’s recent photography as an inspiration for this post [who better to get inspiration from than Angela?]

All in all, it really helped!

Carrot Cake Loaf with Cream Cheese Icing

Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free

This classic [gluten free] carrot cake loaf is packed with healthy fats, fiber, and is free of refined sugars.

Ingredients

Dry Ingredients

  • 1 cup blanched almond flour
  • 1/2 cup quinoa flakes
  • 1/2 cup arrowroot flour/powder
  • 1/2 cup coconut/coconut sugar
  • 1/4 cup flax seed, ground
  • 1/4 cup coconut flour
  • 2 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon Himalayan rock salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg

Wet Ingredients

  • 2 eggs
  • 1/2 – 3/4 cup coconut milk *see note
  • 1/2 cup extra virgin coconut oil OR extra virgin olive oil *see note
  • 1 teaspoon pure vanilla extract

Add-ins

  • 1 cup carrots, grated
  • 1/2 cup raisins
  • 1/2 cup walnuts

Directions

  1. Preheat oven to 350F and grease a 7.5″ x 3.5″ loaf pan. I used a silicon loaf pan so no greasing was needed.
  2. Combine dry ingredients in a large bowl.
  3. In a separate bowl, mix together wet ingredients.
  4. Add wet to dry and stir until combined. The batter should be a similar consistency as muffins – creamy and thick, but not doughy and firm.
  5. Stir carrots, raisins and walnuts.
  6. Scoop batter into prepared pan and bake for 60 – 70 minutes, or until toothpick inserted comes out clean.
  7. Allow to cool for a couple minutes before removing it from the pan [if you're not using a silicon pan, keep the loaf in the pan for 1 hour] Allow to cool for a total of 2 hours.
  8. Drizzle with cashew cream “cheese” icing and serve.

Makes 1 loaf or 8 slices.

note: I ended up using 3/4 cup of full fat coconut milk. Start with 1/2 cup and make sure you have the desired consistency [explained above]. If you live in a drier climate, you may have to go up to 3/4 cup.

note: I used olive oil because 1/2 cup coconut oil is expensive! I think it would have tasted richer with coconut oil, but either one will do the trick!

Combine this loaf with Maple Mystery Butter and you’ll have a breakfast that no one can resist.

All you Canadians out there, are you voting today?

Do you have a tried and true strategy for getting rid of a cold/flu?

I always bundle myself up and put tiger balm or peppermint oil on my feet and slap on some woolly socks. Don’t knock it till you try it, folks!

Do you use others’ photography as inspiration for your own?

Did you come across a blog this week that you fell in love with instantly? Care to share?

Anja’s Food 4 Thought. Have you visited? AMAZING!

My favorites so far: almond coconut balls, quinoa coconut porridge, and coconut almond oat crunchies [easily made gluten free]. What can I say? I’m a sucker for coconut.

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Comments | Leave Your Comment

  1. Your photos are lovely! I like the composition…I need to learn how to put things together and compose a beautiful picture, instead of just taking a snapshot head-on. Yes, I’m definitely voting today. For the first time in a very long time, it seems like the results are not a sure thing!

    • Thanks Stephanie :) Composition is by far the most challenging. I struggle with it daily! You’re right about the election, I have no idea how it’s going to land which is why I cast my vote. Hopefully it make a difference!

  2. Yes I am constantly inspired by other’s photography. Many of the recipes/posts/food I show in my weekly roundup..sure, their food is great and the recipe is great but what makes it just even MORE great…is that it’s photographed well.

    As your food ALWAYS is!

    • It’s so important to get inspired, I’ve really seen that on your blog and I LOVE it!

    • I haven’t done echinacea in ages. Thanks for the reminder!

  3. I have admired your photography so much since I started reading! In fact, I would LOVE (and I think many of your other readers would too!) a possible photography post. I’ve been working with my camera for a year now and I still am such a novice. What kind of camera do you use, by the way?

    p.s. I want that breaaaaaad <3

    • Hmm photography post… I’ll see what I can do! Thanks for the suggestion, Jenny :)

  4. I’m canadian and I am definitely getting out there and voting today. May need to leave work a bit early…oh well :) This loaf looks delicious though and I am surprised you need help with photography…I think your photos are gorgeous!!
    Also I was just sick with a pretty bad flu cold thing and the only thing that helped was lots of water and rest.

    • Glad to hear you’re voting + feeling better. I’ve been drinking SO much water, so I’m on the right path!

  5. Feel better, I always rely on lots of greens when im sick… that loaf looks to die for amazing!

  6. I actually am inspired by a lot of visual arts. I love photography magazines, fashion magazines, and even food magazines (shocking!) and browse through to see all the lovely images.

    • I really need to get my hands on some food magazines!

  7. Aww I’m so sorry that you’re sick, love. I actually just started feeling sick a couple days ago too. I still can’t figure out if I have a cold or if I am starting to get allergies but I’m feeling super crummy :-(
    I always take Wellness Formula when I start getting sick. It’s an herbal supplement with TONS of good stuff in it, like echinacea, goldenseal, elderberry, zinc, garlic, ginger, etc. It works wonders! You should check it out. Your carrot cake loaf looks delicious. I made some carrot cake muffins on Easter that I fell in love with. I’m going to have to try your recipe now! Sending you love and healing vibes! Feel better!

    • Wellness Formula, hmm? Sounds perfect! Thanks for the recommendation. Carrot anything is unreal, isn’t it? They go so well in so many desserts!

  8. I LOVE your dishes in the photos !! My photography isn’t the best (or even close really), but I just can’t seem to get enough of other people’s wonderful food photography! Especially when they come with tasty recipes like yours :) Can’t wait to try this one out !! Oh, most importantly, FEEL BETTER :) !!!!

  9. Oooo I love this recipe!! I’ve definitely saved this to my favorites and hope to make it soon! :)

  10. get well soon dear and stay warm with your delicious looking loaf and some tea or coffee :)
    Love the composition and styling of your pics !

  11. Hope you are feeling better! I love the idea of Carrot Cake as a cure for cold. It is bound to improve your mood which in turn must boost the immune system :) My cure for a cold is get into bed and keep warm. Lavender and Pine oil in a diffuser is good for killing off a few germs. In general, just acknowledge that you feel under the weather and be extra nice to yourself.

    • Yes, that’s what I said! Boost the mood, kick the cold. Great minds think alike :)

  12. Wow, that loaf looks amazing! Even more so because it’s technically grain-free!

    Yes, I am often inspired by others photography. It makes me want to step up my game! Your pics look fantastic. Love the blues and whites.

    • huh haha I didn’t even notice it was grain free! I made this sucker 4 times until I got it right, so by the time I nailed it… I didn’t think of what was IN it!

  13. I think your photos are fantastic. Great job. The carrot cake with cream cheese frosting (oh yum) is perfect as well. Honestly, the only thing that gets rid of a cold is time. It just needs to work its way though, the nasty little bug. I’m sorry you have one, but I hope all those “remedies” at least brought you comfort, if not relief.

    • Thank you! You’re right, time and rest is all you can do!

  14. Mmmmn – I really need you to slow down on the new recipes. I ‘adopted’ you for the Book of Yum adopt-a gluten-free-blogger event and although I have made 2 recipes already (one 3X with variations) you are putting out new ones that I want to try faster than I have time to catch up!! :-) It’s all good, I will catch up sooner or later!

  15. I want that cream cheese icing right now! :) That just looks so good! Your photos are always gorgeous!

    I hope you are feeling better!!

  16. I voted today! It was my first time for a federal election!
    I like using others photos for inspiration. I also learn a lot from the photos in cook books
    This carrot cake looks amazing

    • It was my first time too. I was amazed with how easy it is. Why don’t more people do it? It literally took me 5 minutes. You know, I’ve never thought to use my cookbooks. Such a great idea!

  17. Would you believe I’ve never had carrot cake? I love carrots and cake on their own so I assume I would love them. Plus I’m up for anything with raisins!

    • Whhhaaaaat?! You need to make yourself some!!

  18. im intrigued by this carrot cake – love that it’s made up of different types of flour too! you’ve inspired me to experiment more with flours for sure! hmmm warm lemon water with honey always helps for me..ohh and garlic tablets (dont worry they dont stink much!)

    • Lemon water and honey is delicious! Thanks for the idea :)

  19. Going to make this a little later today for my family (I’m allergic to coconut, and don’t like carrot cake… but my mom loves it AND coconut, so making it for her as a treat :)), but just wanted to clarify: 1/4 CUP of flax meal, right? :P I’m assuming so, since 1/4 Tbsp or 1/4 tsp would be… ridiculously small. (Might want to edit the “cup” part into the ingredients list, if that is what the measurement is!)

    Also… Any nut-free glazings on your site that I’ve missed? (Brother’s allergic to all nuts! Except for almonds… Almonds ARE a nut, right?) I’m cutting the walnuts out, too, and I hope that doesn’t negatively affect the result too much…

    • Just changed the flax seed to a cup, you were right. Should be a cup! As for a nut free glaze, you can try grinding palm sugar in a coffee grinder and adding non-dairy milk + vanilla!

      • Thanks – your suggestion worked like a charm!

        I subbed chopped almonds for the walnuts (just because of the aforementioned reason) and no one noticed except my mom, of course – the diehard traditional carrot cake lover. They all loved it! I have made my family two other things from your website… and they loved those goodies too! I will go comment on the actual posts though.

        Thank you thank you thank you! I love it that they are -happily- eating these healthy treats. It is thanks to you and your creativity that the gluten-free treats I have baked thus far have turned out so wonderfully!

  20. I think instruction #2 should have mentioned the baking powder that is listed as an ingredient. I didn’t see any instructions specifically saying to add it but it is listed in the ingredients list. Maybe I missed it… I had a pipe burst under the sink while making this so that mayyy have distracted me a little. The loaf is still in the oven so I haven’t tried it yet but it certainly smells delicious.

    • Thanks for catching that, Sarah! I’ve updated the recipe (it’s a pretty old one so yes, it was missing that step!) Sorry to hear that your pipe burst! Ah!

  21. Hi,
    Your recipe looks great for the carrot loaf. I eat paleo and wanted to know what I can put in place of the quinoa flakes.

    Thank you,
    Carrie

  22. I just made this. by the way pecan flour is amazeballs instead of almond, and chia totally works for flax. Also I subbed honey for sugar and reduced the oil and almond milk and it still came out great!!!! (HA just realized I changed basically the whole recipe) Also tapioca works for arrowroot.

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