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
Author: 
Cuisine: Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf or 8 slices
 
This classic [gluten free] carrot cake loaf is packed with healthy fats, fiber, and is free of refined sugars.
Ingredients
Dry Ingredients
Wet Ingredients
  • 2 eggs
  • ½ – ¾ cup coconut milk *see note
  • ½ cup extra virgin coconut oil OR extra virgin olive oil *see note
  • 1 teaspoon pure vanilla extract
Add-ins
Instructions
  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.
Notes
I ended up using ¾ cup of full fat coconut milk. Start with ½ 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 ¾ cup.

I used olive oil because ½ cup coconut oil is expensive! I think it would have tasted richer with coconut oil, but either one will do the trick!

View Nutritional Information (once on page scroll down)

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.

Pin It

58
Comments | Leave Your Comment

  1. 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.

  2. 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

  3. 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!

  4. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: