I love baking that allows me to sneak some veggies in. It makes me feel better about eating half the loaf in one day. This carrot cake loaf is gluten free, super-moist, and tender on the inside. I specifically enjoy the hint of orange in it! I think this recipe is perfect just as is, but if you want to take it up a notch, feel free to add in some tart cranberries, raisins, shredded coconut, or walnuts! You know your oven best, so check the loaf at 45 minutes and assess if it needs a bit more time (50 minutes max). Be sure to pair it with the cream cheese icing - I whipped mine up in a food processor and it worked out great. This is the perfect loaf to bake for Easter, or any spring weekend for that matter :)
Dry ingredients
2 cups almond flour
½ cup brown rice flour
½ cup brown sugar (can sub for coconut sugar or golden sugar)
1 tsp baking powder and soda each
1 tsp cinnamon
½ tsp cardamom
½ tsp ginger
¼ tsp ground cloves
½ tsp salt
Wet Ingredients
2 eggs
2 cups grated carrots, about 2 carrots
½ cup olive oil
½ cup honey
⅓ cup Greek yogurt
1 teaspoon pure vanilla extract
2 tsp orange zest
Optional: raisins, cranberries, walnuts or coconut.
Icing:
½ cup cream cheese, softened
¼ cup Greek yogurt
2 tbsp icing sugar
Recipe
- Preheat oven to 350 F. Grease a standard loaf pan with butter. Line with parchment paper.
- Combine all the dry ingredients together in a bowl.
- Whisk all the wet ingredients together in a separate bowl until fully combined.
- Pour the wet ingredients over the dry ingredients and stir until just combined. Fold in any of the optional ingredients at this point.
- Pour the mixture into the prepared loaf pan. Bake for 45-50 minutes. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing in.
- Once completely cool, spread the cream cheese icing overtop, and garnish with fresh orange zest.
