Carrot Cake Loaf with Cream Cheese Icing
Recipe type: 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.
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
  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.
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!
Recipe by Healthful Pursuit at