Healthy Carrot Cake Loaf
Looking for a healthy carrot cake recipe? This delicious carrot cake loaf is an amazing option that is refined sugar free.
Equipment
- Loaf Pan This 9" non-stick loaf pan by Wilton is the perfect size for any loaf cake or bread recipe!
- Parchment Paper Sheets These pre-cut parchment paper sheets are super convenient and the perfect size for lining a loaf pan.
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
Ingredients
- 2 cups whole wheat flour
- 1/2 cup granular monk fruit sweetener like Whole Earth or Lakanto
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk dairy or plant-based
- 3/4 cup plain Greek yogurt like 2% or 5% Fage
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1 (8 oz. can) crushed pineapple well drained
- 1/2 c. chopped pecans
Frosting and Optional Topping:
- 1 (8 oz. pkg.) cream cheese room temperature
- 1/3 cup Swerve confectioners sugar substitute
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 cup chopped pecans
- 1/4 cup shredded carrots
Instructions
- Preheat oven to 350 degrees. Line a 9 x 5" loaf pan with parchment paper. Set prepared pan aside.
- In a large mixing bowl, combine the dry ingredients; flour, sweetener, cinnamon, ginger, nutmeg baking powder and salt. Whisk together and set aside.
- In a separate bowl, whisk together the milk, yogurt, eggs and vanilla. Pour into the dry ingredients and use whisk to combine. Mix until just combined, trying not to overmix.
- Using a rubber scraper, fold in the carrots, pineapple and chopped pecans.
- Pour the batter into the prepared loaf pan. Bake at 350 degrees for 60 minutes or until toothpick inserted comes out clean and crumb-free. Let loaf cool to room temperature.
- While loaf cools, mix together the frosting. Combine the room temperature cream cheese, vanilla, Swerve and cinnamon until smooth and well combined. Spread evenly over the top of the carrot cake.
- If desired, top with additional chopped pecans and shredded carrots. Slice and enjoy.
Notes
Storage: Refrigerate any leftovers in an airtight container. Carrot cake will keep refrigerated for 5-7 days.
Freezing: Carrot cake can be frozen. For best results, freeze the carrot cake unfrosted. When ready to enjoy, thaw and top with the cream cheese frosting.
Nutrition
Serving: 1, 1/2" sliceCalories: 231kcalCarbohydrates: 32gProtein: 8gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 7gCholesterol: 43mgSodium: 158mgFiber: 4gSugar: 11g
Tried this recipe?Let us know how it was!