Paleo Carrot Cake Bread with Cream Cheese Frosting {Dairy Free, Grain Free}
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Paleo Running Momma · by Michele★ 4.8 (27)

Paleo Carrot Cake Bread with Cream Cheese Frosting {Dairy Free, Grain Free}

NUTRITION · PER SERVING65M COOK
CAL 21%·PRO 16%
CARBS 40G39% OF CAL
4G FIBER9G OTHER27G TOTAL SUGAR
FAT 27G57% OF CAL
9G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist paleo carrot cake loaf with warm spices and topped with dairy-free cream cheese frosting. Tender and naturally sweetened, it works for brunch or dessert.

dessertamericanbaked gooddairy freegluten freepaleovegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 10
  • 2 1/4 cups blanched almond flour
  • 1/2 cup tapioca flour (or arrowroot)
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 tsp ground nutmeg
  • 3 large eggs (at room temperature)
  • 3 Tablespoons dairy free milk (such as almond milk or light coconut milk)
  • 1 cup maple sugar (or coconut sugar)
  • 1/4 cup organic coconut oil (refined, melted and cooled)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups shredded carrots (squeezed dry with paper towels)
  • 1/3 cup chopped pecans
  • 1/3 cup raisins
  • 1/4 cup dairy free cream cheese (like Kite Hill, or regular, if dairy is okay)
  • 2 Tablespoons unsalted grass fed butter (or vegan butter, softened**)
  • 3/4 cups organic powdered sugar (or powdered monk fruit sweetener)
  • 1/2 teaspoon pure vanilla extract
PREP
15M
SODIUM
156MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.