Paleo Carrot Cake Loaf

Why You’ll Love This Recipe

This Paleo Carrot Cake Loaf is everything you love about carrot cake—spices, sweetness, and moist texture—without any of the grains or refined sugars. The natural sweetness of carrots and dates combined with the warmth of cinnamon, nutmeg, and ginger creates a wonderfully rich and aromatic loaf. Plus, the use of almond flour makes it moist and tender, while the coconut flour gives it a bit of texture. It’s the perfect option for those following a paleo lifestyle, but it’s so delicious that everyone will enjoy it. The loaf is also simple to make and can be easily stored for a few days, making it ideal for meal prep or a quick snack throughout the week.

Ingredients

• 2 cups almond flour

• 1/4 cup coconut flour

• 1 tsp baking soda

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp ground ginger

• 1/4 tsp salt

• 3 large eggs

• 1/4 cup maple syrup or honey

• 1/4 cup coconut oil, melted

• 1 tsp vanilla extract

• 2 cups shredded carrots (about 2 medium carrots)

• 1/2 cup chopped walnuts or pecans (optional)

• 1/4 cup raisins or dried cranberries (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C) and line a loaf pan (8×4-inch or 9×5-inch) with parchment paper or lightly grease it with coconut oil.

2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, nutmeg, ginger, and salt until fully combined.

3. In another bowl, whisk together the eggs, maple syrup (or honey), melted coconut oil, and vanilla extract.

4. Add the wet ingredients to the dry ingredients and stir until well combined.

5. Gently fold in the shredded carrots, nuts, and raisins (if using) until evenly distributed throughout the batter.

6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

7. Bake for 40-45 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

8. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

9. Slice and serve once cooled, or store in an airtight container at room temperature for up to 4 days.

Servings and Timing

• Servings: 8-10

• Prep Time: 10 minutes

• Cook Time: 40-45 minutes

• Total Time: 50-55 minutes

Variations

• Vegan Version: To make this recipe vegan, replace the eggs with a flax or chia egg (1 tbsp flaxseed meal + 3 tbsp water for each egg).

• Gluten-Free Frosting: Top your loaf with a paleo-friendly cream cheese frosting made from dairy-free cream cheese, coconut milk, and a bit of maple syrup.

• Pineapple Carrot Cake Loaf: Add 1/2 cup of finely chopped pineapple for a tropical twist and extra moisture.

• Spiced Carrot Cake Loaf: Add a pinch of ground cloves or allspice for extra layers of warmth and spice.

• Carrot Cake Muffins: Instead of a loaf, you can divide the batter into muffin tins and bake for 20-25 minutes for individual servings.

Storage/Reheating

Store the Paleo Carrot Cake Loaf in an airtight container at room temperature for up to 4 days, or refrigerate it for up to a week. For longer storage, you can freeze slices of the loaf for up to 3 months. To reheat, warm in the microwave for about 20-30 seconds, or place in the oven at 300°F (150°C) for 10-12 minutes until heated through.

FAQs

1. Can I use regular flour instead of almond and coconut flour?

No, this recipe is specifically designed for a paleo diet, which avoids grains. Using regular flour will alter the texture and flavor of the loaf. Almond and coconut flour are the best options for maintaining the loaf’s moisture and texture.

2. Can I add more sugar to this recipe?

You can increase the sweetness by adding more maple syrup or honey, but be careful not to add too much or it might affect the texture. The natural sweetness from the carrots should be sufficient for most tastes.

3. Can I make this recipe nut-free?

Yes, you can omit the nuts and raisins if you prefer a nut-free version. The loaf will still be moist and delicious without them.

4. Can I use a different sweetener than maple syrup or honey?

You can substitute maple syrup or honey with another liquid sweetener like coconut nectar or agave syrup. Just keep in mind that the flavor may slightly change.

5. Can I freeze this carrot cake loaf?

Yes! You can freeze the loaf for up to 3 months. Slice the loaf before freezing, then wrap each slice in plastic wrap or foil and store in a freezer-safe bag.

6. Can I add other fruits or vegetables?

Yes, you can experiment by adding small amounts of finely chopped apples, zucchini, or even unsweetened applesauce for added moisture and flavor.

Conclusion

Paleo Carrot Cake Loaf is a fantastic, healthier alternative to traditional carrot cake that doesn’t skimp on flavor or texture. Packed with wholesome ingredients like almond flour, shredded carrots, and natural sweeteners, it’s perfect for those following a paleo diet or anyone who wants a guilt-free dessert. The spices and moist texture make each slice a comforting treat, whether for breakfast, a snack, or dessert. With easy-to-find ingredients and minimal prep time, this loaf is a must-try for carrot cake lovers looking for a paleo-friendly twist!

Paleo Carrot Cake Loaf

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Paleo Carrot Cake Loaf is a healthier, grain-free version of classic carrot cake made with almond flour, coconut flour, and natural sweeteners. This moist loaf is packed with carrots, warming spices, and optional nuts or dried fruit, making it a delicious and nutritious treat.

• Author: Catherine
• Prep Time: 10 minutes
• Cook Time: 40-45 minutes
• Total Time: 50-55 minutes
• Yield: 8-10 servings
• Category: Dessert
• Method: Baking
• Cuisine: Paleo

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 2 cups shredded carrots (about 2 medium carrots)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/4 cup raisins or dried cranberries (optional)

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Instructions

1. Preheat your oven to 350°F (175°C) and line a loaf pan (8×4-inch or 9×5-inch) with parchment paper or lightly grease it with coconut oil.
2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, nutmeg, ginger, and salt until fully combined.
3. In another bowl, whisk together the eggs, maple syrup (or honey), melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Gently fold in the shredded carrots, nuts, and raisins (if using) until evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
8. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Slice and serve once cooled, or store in an airtight container at room temperature for up to 4 days.

Notes

For a vegan version, replace the eggs with a flax or chia egg (1 tbsp flaxseed meal + 3 tbsp water for each egg).You can add a paleo-friendly frosting made from dairy-free cream cheese, coconut milk, and maple syrup for a more decadent treat.To make this loaf more tropical, add 1/2 cup of finely chopped pineapple for extra moisture.For extra spice, add a pinch of ground cloves or allspice.If you’d prefer individual servings, divide the batter into muffin tins and bake for 20-25 minutes.

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 13g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 55mg