Loaded Carrot Cake

I love carrot cake. ESPECIALLY when it’s loaded with little surprises in every bite. Raisins, walnuts, coconut, and shredded carrots are my key add-ins. In my opinion, this is what makes carrot cake so yummy! Well, that… and the rich and decadent cream cheese frosting! This loaf includes two frosting recipes. A classic traditional cream cheese frosting, and a healthified paleo option. Your choice! I don’t have a sensitivity to dairy or a restrictive diet, so I opted for the traditional frosting this time around.

Here’s what you’ll need…

Loaf

2 cup almond flour

2 Tbs tapioca starch

3 eggs

1/2 cup shredded carrots

1/2 cup unsweetened applesauce

1/4 cup raw honey

1 tsp cinnamon

3 Tbs coconut oil

1/2 cup chopped walnuts

1/2 cup raisins (no sugar added)

1/2 cup unsweetened coconut flakes

Traditional Frosting:

8 oz cream cheese

2 Tbs coconut oil

1/4 cup raw honey

or…

Paleo Frosting:

Strained solids from one can of chilled coconut cream

1/4 cup raw honey

1/2 tsp vanilla extract

Directions:

1. Preheat the oven to 325F
2. Combine dry ingredients into a large mixing bowl and stir
3. Combine wet ingredients into separate bowl and stir
4. Add wet ingredients to dry and mix well
5. Pour batter into oiled loaf tin and bake for 50-60 minutes
6. While the loaf is baking, choose your frosting and beat with a hand mixer until fluffy
7. Cool loaf before frosting with a rubber scraper

Nutrition Facts

Loaf (without frosting)

Servings: 15

Calories: 212

Protein: 5.6g

Carbs: 16.9g

Fat: 15.2g

Traditional Frosting:

Servings: 15

Calories: 86

Protein: 0.9g

Carbs: 5.3g

Fat: 7.2g

Paleo Frosting:

Servings: 15

Calories: 65

Protein: 0g

Carbs: 5.5g

Fat: 4.8g

Print

Loaded Carrot Cake

Prep Time

10 mins

Cook Time

50 mins

Total Time

1 hr

 

Dig into this rich, decadent, delicious carrot cake loaded with goodies and topped with a thick, creamy frosting.

Course: Breakfast, Dessert

Cuisine: American

Author: Maddie Augustin

Ingredients

Loaf

• 2 cup almond flour
• 2 Tbs tapioca starch
• 3 eggs
• 1/2 cup shredded carrots
• 1/2 cup unsweetened applesauce
• 1/4 cup raw honey
• 1 tsp cinnamon
• 3 Tbs coconut oil
• 1/2 cup chopped walnuts
• 1/2 cup raisins no sugar added
• 1/2 cup unsweetened coconut flakes

Traditional Frosting:

• 8 oz cream cheese
• 2 Tbs coconut oil
• 1/4 cup raw honey

Paleo Frosting:

• Strained solids from one can of chilled coconut cream
• 1/4 cup raw honey
• 1/2 tsp vanilla extract

Instructions

1. Preheat the oven to 325F
2. Combine dry ingredients into a large mixing bowl and stir
3. Combine wet ingredients into separate bowl and stir
4. Add wet ingredients to dry and mix well
5. Pour batter into oiled loaf tin and bake for 50-60 minutes
6. While the loaf is baking, choose your frosting and beat with a hand mixer until fluffy
7. Cool loaf before frosting with a rubber scraper