Carrot Cake Loaf

by @daisy_scoopwholefoods

Break free from the usual banana bread loaves with this delicious carrot cake loaf. Topped with a creamy frosting it's the perfect autumnal afternoon treat or dessert.

Servings: 8-10
prep time
cook time
total time

  • For the loaf
  • 1/2 cup olive oil
  • 1 cup brown sugar
  • 2 large eggs
  • 1/3 cup coconut yoghurt
  • 1 tsp vanilla extract
  • 1 1/2 cups @scoopwholefoods gf flour
  • 1/4 cup blanched almond meal
  • 1 1/2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp gf baking powder
  • 1/2 tsp salt
  • 2 cups grated carrots
  • For the frosting
  • 500g cream cheese or vegan cream cheese
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla paste
  • walnuts or pecans to garnish


Preheat oven to 175C and grease and line a loaf tin. In a large bowl, add the olive oil, brown sugar, eggs, yoghurt and vanilla. Whisk until smooth. In a separate bowl, combine the flour, cinnamon, baking soda, baking powder, and salt. Mix until well combined. Gently mix the dry ingredients with the wet ingredients. Add the carrots and fold in. Pour into the loaf tin and add to the oven. Check the loaf after 35 minutes, and every 5 mins after until skewer comes out reasonably clean. Leave for 10 mins before transferring to a cooling rack. To make the frosting simply whip the cream cheese and vanilla until smooth. Then add the maple syrup and mix to combine only. Wait for the loaf to cool before adding the frosting.