Carrot Cake Loaf
You’re going to adore my carrot cake loaf recipe – it’s incredibly moist, soft, and perfect for snacking. This easy-to-make, frosted treat is ideal for gatherings or as a dessert at springtime or Easter celebrations. It also doubles as a delightful breakfast or brunch option! The best part? The method is super simple – no mixer needed, just a trusty whisk. I love enjoying a slice with a cup of tea or coffee for an afternoon indulgence. This recipe is essentially my favorite carrot cake cupcakes transformed into a loaf – lightly spiced with cinnamon and topped with creamy vanilla frosting. Plus, it’s so easy to personalize by swapping out ingredients to create your own unique version!
Servings: 8 people
Equipment
- 1 bowl
- 1 loaf pan
- 1 mixing spoon
- 1 grater
- 1 knife
- 1 small bowl
Ingredients
- 1/3 cup olive oil
- 3 flax eggs or regular eggs
- 1 cup applesauce
- 1/4 cup honey
- 3/4 cup cashew milk or milk of your choice
- 1 tsp vanilla extract
- 3 cups flour gluten free if needed
- 3/4 cup coconut sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 3/4 tsp baking powder
- 1 tbsp cinnamon
- 1 1/2 cups carrots
- 3/4 cup pecans chopped
- ¾ cup raisins
- 1 container vanilla frosting
Instructions
- Gather your ingredients and preheat oven to 350°F.
- Add wet ingredients to mixing bowl.
- Mix in dry ingredients.
- Stir in carrots, pecans and raisins.
- Pour batter into loaf pan.
- Bake for 40-50 minutes or until lightly browned.
- Let cool and then frost. Add extra carrot shreds and pecans on top, if desired!