This lovely Carrot Cake Loaf is incredibly soft and moist, fluffy, and bursting with flavors that will delight your taste receptors and satisfy your cravings. You’ll instantly fall in love with its incredible taste and texture. What’s more, it is super easy to make and requires only a handful of basic wholesome ingredients, making it a healthier dessert option without compromising on taste.
The cake has a fantastic, fluffy, and moist texture and is incredibly delicious. You can either decorate it with frosting or glaze, sprinkle some sugar or milk powder, or make a chocolate ganache or icing. It pairs perfectly with cream cheese frosting, although it’s not necessary because the cake loaf is great on its own. However, if you want to make it for a holiday table, such as Easter, Mother’s Day, or Christmas, you are absolutely free to do so. Also, check out this version of Carrot Cake Loaf, which is covered with perfect cream cheese frosting.
Ingredients
To make this super delicious Carrot Cake you’ll need the following ingredients:
- Oat flour. Made from ground oats, this nutritious and gluten-free flour is rich in fiber and protein, making it a healthy alternative to traditional wheat flour. Be sure to use gluten-free certified oat flour, if you are on a gluten-free diet.
- Almond flour made from finely ground blanched almonds is also gluten-free and adds a delicate and rich moist texture to the cake.
- Eggs serve as a binding and leavening agent that helps to give structure and rise to the cake.
- Carrots add natural sweetness, moisture, and texture to the cake while also providing fiber and nutrients like vitamin A.
- Vegetable oil helps to keep the cake moist and tender.
- Coconut sugar is a natural sweetener that has a lower glycemic index than regular sugar and adds moisture and a slight caramel flavor to the cake.
- Walnuts add crunch, texture, and flavor to the cake, and also enhance the cake with healthy fats and protein.
- Raisins add extra sweetness and texture to the cake while also providing a natural source of energy and nutrients like iron and potassium.
- Baking soda and baking powder help the cake rise and become light and fluffy.
- Cinnamon, nutmeg, vanilla, and ginger. Spices that add warmth, flavor, and aroma to the cake.
- Salt balances and enhances the flavors of the cake.
The spices in this carrot cake are the secret ingredients that give it an outstanding flavor. So even if you’re not a fan of carrots, you’ll love this cake, as the grated carrots give it a moist texture and enrich the flavors. However, it’s very important to use freshly grated carrots, not pre-grated carrots to get the best texture and flavor. When measuring carrots with cups, make sure to pack them loosely, don’t press.
Vegan option for this gluten-free Carrot Cake Loaf
This cake is gluten-free as it is made with a combination of oat and almond flours. If you’re following a gluten-free diet, choose gluten-free certified oats, and be sure to use gluten-free baking powder.
To make this Carrot Cake Loaf vegan, you can replace the two large eggs with a vegan egg substitute. To make flax eggs, just mix 2 tbsp of ground flaxseed with 6 tbsp of warm water and let it sit for 10 minutes until it forms a gel-like consistency. This proportion replaces 2 eggs.
If you decide to top the cake with frosting, make the frosting using vegan cream cheese or cashew cream frosting. Or top it with whipped coconut cream.
Variations and possible swaps
- Chocolate Chips: Add ½ cup of chocolate chips to the batter instead of nuts and raisins for a delicious chocolate twist.
- Pineapple: Add ⅓ cup of crushed pineapple instead of raisins to the batter for a tropical flavor.
- Orange Zest: Add 1 tablespoon of orange zest to the batter for a bright citrus flavor.
- Spices: Adjust the spices to your liking by adding more or less cinnamon, nutmeg, ginger, or even adding a pinch of cloves for a warm, cozy flavor.
- Nuts and seeds: If you are allergic or simply don’t like the walnuts, you can replace them with pecans, almonds, hazelnuts, pumpkin seeds, or sunflower seeds.
- Sweeteners: If you don’t have coconut sugar, you can use brown sugar, regular white sugar, or another dry sweetener instead. Just adjust the amount accordingly to maintain the right consistency. For a sugar-free version, use Swerve sweetener or Erythritol.
- Toppings: You can top the cake with frosting, dust the cake with powdered sugar and coconut milk powder, and top it with fresh berries, shredded coconut, or chopped nuts.
You can try different combinations of add-ins to this delicious cake. No matter what you choose to add, this carrot cake will always be incredibly delicious.
FAQs
How to store
To store the carrot cake loaf, let it cool completely, wrap it tightly in plastic wrap or foil, and store it in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze the cooled loaf – wrap it tightly with plastic wrap, and then place it in an airtight container, and store in the freezer for up to 3 months. Thaw it overnight in the refrigerator before serving.
More Easter recipes you will love
Looking for more healthy and delicious Easter recipes? Check out some of these:
- Broccoli Salad with Cranberries and Poppy Seed Dressing
- Sugar-free Carrot Cake with Mascarpone Frosting
- Vegan Ukrainian Easter Paska (No-Bake Chocolate Cheesecake Dessert)
- Oven Roasted Baby Carrots
- Cream Cheese Stuffed Baby Bell Peppers
This Carrot Cake is sweet, super moist, soft, and fluffy. Whether you have it for breakfast, as a snack, or dessert for the holiday table, this healthy carrot cake loaf is a guilt-free indulgence that you can enjoy any time of the day. So, go ahead and bake this delicious and nutritious cake, and treat yourself to a slice of wholesome goodness!
Ingredients
- 1 cup (100 g) oat flour
- ½ cup (50 g) almond flour
- 2 large eggs (about 4.2 oz or 120 g)
- 1 ½ cups (150 g) carrots, grated and loosely packed
- ⅓ cup (70 g) vegetable oil
- ½ cup (80 g) coconut sugar
- ½ cup (50 g) walnuts
- ⅓ cup (50 g) raisins
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- pinch of salt
Instructions
- Preheat the oven to 350°F (180°C). Line a 8x4-inch (or 20x10cm) loaf pan with parchment paper and grease the pan inside to prevent sticking.
- Finely grate the carrots. Cut walnuts into pieces. Set aside.
- Beat the eggs with sugar and salt in a large bowl until the mass gets lighter and increases in volume, becoming almost foam-like. Then add the oil and beat for a few more seconds.
- In a separate bowl mix together all dry ingredients - oat flour, almond flour, baking soda, baking powder and spices.
- Pour the dry ingredients into the bowl with the eggs, gently whisking with a silicone spatula until they form a batter consistency. Then add finely grated carrots and coarsely chopped walnuts to the batter and stir very carefully, making sure not to overmix the batter.
- Pour the batter in the prepared loaf pan and bake in the preheated oven for 50 minutes (until the toothpick comes out clean). Allow the cake to cool for about 20 minutes and remove it from the pan. Transfer the loaf to a cooling rack and let it cool completely. Top with the glaze or frosting. Or you can dust it with coconut milk powder.
