GF & DF Carrot Cake Loaf


  • 4 eggs: Flax egg if vegan

  • 1/2 cup golden monk fruit sweetener: Or coconut sugar

  • 2 tbsp maple syrup

  • 1/3 cup coconut oil: Melted

  • 1 1/2 tsp vanilla extract

  • 1 2/3 cups almond flour

  • 1/4 cup coconut flour

  • 2 tsp baking powder

  • 1 tsp ground cinnamon

  • 1/4 tsp ground nutmeg

  • 1/8 tsp ground cloves

  • 1/8 tsp salt

  • 3/4 cup grated carrots

  • 1/3 cup chopped pecans: Optional

For the cream cheese frosting:

  • 1 cup vegan cream cheese

  • 3 tbsp vegan butter: Can use coconut oil instead

  • 3 tbsp maple syrup

  • 1/2 tsp vanilla essence

  • 2 tbsp vanilla collagen creamer: I used Dose & Co's one!

How to make:

  1. Preheat oven to 180 degrees, celsius. Line a loaf tin with baking paper. 

  2. In a medium bowl, beat eggs with coconut sugar until smooth. Add maple syrup, coconut oil and vanilla & mix until combined. 

  3. Place a large mesh sieve over bowl and sift in almond flour, coconut flour, baking powder, spices & salt. Stir until well combined with no lumps.

  4. Stir in carrots & nuts/raisins, if using.Transfer batter to loaf pan.

  5. Bake for 38-45 minutes, or until toothpick comes out clean. Remove from oven & cool completely before frosting.

For the cream cheese frosting:

  1. Beat together all the ingredients for frosting and use an offset spatula to spread over cooled loaf. Sprinkle with chopped nuts, if desired.


  • Make sure the loaf is completely cooled before frosting.

  • Can last in the fridge for up to a week and the freezer for a month.

If you do decide to try this recipe (which I highly recommended, as it's delicious!) please send me pictures, or post on your Instagram story and tag me! I'd love to see everyone's versions!

Lots of love and carrot cake loaf making! Gené xx

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