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Carrot Cake Loaf with Cream “Cheese” Icing

by July 19, 2017

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

Eating Style:

Dairy-free, Gluten-free, Refined Sugar-free, Soy-free, Vegetarian

Prep Time:

Serves:

16

Ingredients

  • 1 cup blanched almond flour
  • 1/2 cup quinoa flakes
  • 1/2 cup arrowroot flour or starch
  • 1/2 cup 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
  • 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
  • 1 cup carrots, grated
  • 1/2 cup raisins
  • 1/2 cup walnuts
  • 1 batch of cashew cream “cheese” icing

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. In a large bowl, combine almond flour, quinoa flakes, arrowroot, coconut sugar, flax seed, coconut flour, salt, baking soda, cinnamon, and nutmeg
  3. In a separate bowl, mix together eggs, coconut milk, oil, and extract.
  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 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.

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!

Nutrition Information Per Serving

Calories:

297

Calories from Fat:

185.4

Total Fat:

20.6 g

Saturated Fat:

9.6 g

Cholesterol:

20 mg

Sodium:

132 mg

Carbs:

23.1 g

Dietary Fiber:

3.8 g

Net Carbs:

19.3 g

Sugars:

10.2 g

Protein:

6.3 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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