GF Carrot Cake w/ Cream Cheese Frosting
About Recipe:
Save this recipe for spring! It’s a perfect way to combine banana bread with carrot cake. It’s naturally sweetened, gluten free, grain free and scrumptious! I will be making this for easter 🥕🐣🌸. It’s moist, perfectly sweet and spiced like carrot cake! I hope you enjoy!!
Making the Recipe:
Sweeteners: I used dates and ripe banana to add texture but also as natural sweeeteners. The riper the bananas the more sweet they will add. To avoid chunks of dates in loaf, I like to soak them in hot water, and then blend them with the coconut oil and coconut milk. This makes them into a “date paste” type texture that blends so well and adds moisture to the loaf. Making it most and spice-fully sweet!
Add ins: My preference would be to use walnuts for this recipe (they have the best texture in carrot cake!) but Xander is allergic, so alternatively pecans are a great option here. Other add ins that could be yummy are raisins, or other dried fruits. If you skip the cream cheese frosting, then chocolate chips would be yummy!
Toppings: I love carrot cake with cream cheese frosting- but I know it’s not for everyone! You can easily make it dairy free with either Violife vegan cream cheese or Kite Hill cream cheese. This is totally optional though, this loaf is VERY good even without the frost!
Hope you enjoy the recipe! Let me know what you think in the comments :)
Gluten Free Carrot Cake Loaf with Cream Cheese Frosting
Ingredients
- 2 Ripe Mashed bananas
- 1.5 cup almond flour
- 1/2 cup arrowroot
- 1 cup shredded unsweetened coconut
- 1.5 cup shredded carrot (~2 large carrots shredded)
- 3 T coconut oil
- 1/4 cup coconut milk
- 2 eggs
- 1 tsp Vanilla
- 2 tsp Cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 10 dates soaked in hot water
- Optional: chopped pecans, or walnuts
- 2 T grass fed butter
- 1/4 cup cream cheese (I use Violife or Kite Hill for dairy free)
- 2 T coconut Cream
- 1/4 cup powdered sugar (I use Lankanto for Monk fruit powered sugar)
- Splash vanilla
- Pinch sea salt
- ****Mix with a hand blender until creamy and smooth!
Instructions
- Preheat oven to 350F.
- While preheating, soak dates in hot water for about 10 mins. After softened mix together in a blender or food processor with coconut oil and coconut milk to get date paste.
- Mix wet ingredients and date paste. Slowly add the dry ingredients to the wet ingredients until you have an even batter.
- Pour into a parchment lined loaf pan and bake for about 45-50 mins or until fully cooked. Remove from oven and let cool.
- Optional: Add frosting and chopped pecans/nuts/shredded coconut if desired. Cut and enjoy :)
