Iced carrot loaf cake

Every Easter spread needs a showstopper, and this year, the bunny is skipping the garden and heading straight for the kitchen. This Grain-Free Carrot Cake Loaf is everything a spring dessert should be: soft, moist, and incredibly fluffy.

Most gluten-free loaves can feel heavy or crumbly, but thanks to the combination of almond florid coconut flour and tapioca starch, this one has a perfect crumb that holds up beautifully under a thick layer of (dairy-free!) cream cheese frosting. Plus, it’s completely refined sugar-free, so you can feel good about having a slice with your morning coffee.

Why You’ll Love It:

• Celiac-Safe & Grain-Free: Uses a precise blend of coconut flour and tapioca starch.

• Naturally Sweetened: Uses coconut or monk fruit sugar to keep it low-glycemic.

• Spring Flavor: Packed with warm spices like cinnamon, nutmeg, and ginger that complement the sweetness of the carrots.

this delicious carrot cake is exactly like a cake in loaf form— feel free to bake this into cupcakes or a small square sheet cake as well!

Print Recipe Pin Recipe

Prep Time 15 minutes minutes

Servings 8

Ingredients

  

1x2x3x

• 1/4 cup refined coconut oil, melted
• 1 tsp lemon juice
• 2 large eggs plus 1 yolk
• 1/4 cup full-fat coconut milk
• 3/4 cup coconut or monk fruit sugar
• 1.5 cup grated carrots, L
• 1/4 cup coconut flour
• 1 1/2 cups almond flour
• 1/4 cup tapioca starch
• 1 tsp cinnamon
• 1 dash each: nutmeg, ginger, allspice, salt
• 1 tsp baking powder
• 1/4 tsp baking soda
• The Frosting:

Frosting

• 1/2 cup dairy-free cream cheese
• 2/3 cup powdered monk fruit, or regular powdered sugar
• 1 tbsp shredded coconut, for topping

Instructions

 

• Prep: Preheat your oven to 180°C (350°F) and line a standard loaf pan with parchment paper.
• Wet Ingredients: In a large bowl, whisk together the melted coconut oil, lemon juice, eggs, coconut milk, and sugar until smooth. Stir in the finely grated carrots.
• Dry Ingredients: Sift in the coconut flour, tapioca starch, spices, baking powder, and baking soda. Mix until just combined—be careful not to overmix, as coconut flour absorbs moisture quickly!
• Bake: Pour the batter into your prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick comes out clean.
• Cool & Frost: Let the loaf cool completely before frosting. Whisk the dairy-free cream cheese and powdered sugar until smooth, spread generously, and top with a sprinkle of shredded coconut.

Author: Ali Jenkins

Tried this recipe?Let us know how it was!