Carrot Cake Loaf with Maple Glaze

It feels like we were JUST  in the thick of Christmas celebrations, and yet Easter is already on the horizon!

In all honesty, Easter hasn’t been much of a “thing” for us in recent years.  I hope that will change once we have little ones in the picture because I can totally get behind easter egg hunts and big baskets stuffed with lots of goodies! I just feel like it is a kid-centered holiday, but in the meantime, we can make due with Mimosas and a big Easter Brunch!

It’s been a while since I’ve done any baking, and I got the itch this past weekend. I love cooking and baking depending on the season and temperature outside, and I’ll be darned if it didn’t feel like a perfect spring day last Sunday.

Rich, beautiful Carrot Cake recipes have been catching my eye on Instagram lately, but I wanted to make something that could be healthy enough to have with breakfast on Easter Sunday (without a gnarley blood sugar spike), but just sweet and rich enough to pass as dessert with brunch or lunch.

This loaf turned out just that…with a full cup of carrots in there, it could practically pass as health food! It’s perfectly moist and just sweet enough to feel like a treat. With the addition of the glaze, the Carrot Cake Loaf feels downright indulgent! I love that it is only naturally sweetend, so I felt good about having a slice as a mid-morning snack throughout the week.

Whether you are looking for a special weekend treat the next time spring is in the air, a perfect addition to your Easter breakfast/brunch/lunch spread, or just a delicious baked good to enjoy with a cup of coffee, this is where it’s at! I love how easy a loaf is to make (just stir ingredients, pour, and bake) but you could also make these as muffins instead…sometimes a personal serving is best! I would just cut the cooking time down to about 20 minutes.

Ingredients 

• 1 cup shredded carrots (about 1 large carrot)
• 1/3 cup coconut oil
• 1/3 cup honey
• 3 eggs
• 2 cups almond flour
• 2 Tbsp coconut flour
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/4 tsp ginger
• 1 tsp baking soda
• 1 tsp baking powder
• 1/3 cup raisins (optional)
• 1/3 cup walnuts (optional)

For the Glaze: 

• 2 Tbsp Maple Syrup or Honey
• 1 Tbsp Almond Butter
• 1 Tbsp Coconut Butter or Oil

Instructions

1. Preheat oven to 325º and grease a 9×5 loaf pan. 
2. Measure and melt honey and coconut oil in a microwave for 30 seconds or in the oven as it preheats. In a large bowl, combine the shredded carrots, oil and honey. Add the eggs and mix well. 
3. Add flours, salt, cinnamon, ginger, baking soda, and baking powder and combine. Fold in raisins and/or walnuts. 
4. Pour mixture into the loaf pan, and bake in the 325º oven for 35-40 minutes, or until a toothpick comes out of the center clean. 
   

For the Glaze: 

1. When the Carrot Cake Loaf is almost finished baking, or you are almost ready to serve the bread, simply melt together maple syrup, almond butter, and coconut butter/oil. Allow to cool for 10-20 minutes, then drizzle or pour glaze over the top of the loaf!

This is a perfectly lovely and healthy dessert to serve with Easter Brunch, or to enjoy as a mid-morning snack any day of the week! It is only naturally sweetened, making it a healthy choice and guilt free! Plus…the carrots basically make this loaf a well-balanced superfood! 

Print

Carrot Cake Loaf

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

The perfect Paleo addition to your Easter brunch! 

Course: Breakfast, Dessert

Servings: 12

Author: Maggie @ Our Fine Day

Ingredients

• 1 cup shredded carrots about 1 large carrot
• 1/3 cup coconut oil
• 1/3 cup honey
• 3 eggs
• 2 cups almond flour
• 2 Tbsp coconut flour
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/4 tsp ginger
• 1 tsp baking soda
• 1 tsp baking powder
• 1/3 cup raisins optional
• 1/3 cup walnuts optional

For the Glaze:

• 2 Tbsp Maple Syrup or Honey
• 1 Tbsp Almond Butter
• 1 Tbsp Coconut Butter or Oil

Instructions

1. Preheat oven to 325º and grease a 9x5 loaf pan.
2. Measure and melt honey and coconut oil in a microwave for 30 seconds or in the oven as it preheats.
3. In a large bowl, combine the shredded carrots, oil and honey. Add the eggs and mix well.
4. Add flours, salt, cinnamon, ginger, baking soda, and baking powder and combine.
5. Fold in raisins and/or walnuts.
6. Pour mixture into the loaf pan, and bake in the 325º oven for 35-40 minutes, or until a toothpick comes out of the center clean.

For the Glaze:

1. When the Carrot Cake Loaf is almost finished baking, or you are almost ready to serve the bread, simply melt together maple syrup, almond butter, and coconut butter/oil. Drizzle or pour over the top of the loaf!