Carrot Cake Loaf

Get ready for the ultimate CARROT CAKE LOAF! 🫶🏻 Because, if you’ve been around, you know carrot cake season is an absolute favorite, and we’re bringing it to you in every delicious form possible.

Carrot Cake Loaf

Carrot Cake Loaf


  • LOAF:
  • 1 1/2 cups grated carrot (150g)
  • 1/2 cup applesauce (120g)
  • 1 cup coconut yogurt (200g)
  • 1/2 cup Biscoff spread (140g)
  • 1/4 cup maple syrup (80g)
  • 2 cups GF plain flour (240g)
  • 3 tablespoons cinnamon
  • 2-3 teaspoons ginger
  • 1/2 teaspoon allspice
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate soda
  • 1/3 cup chopped nuts of choice (40g)
  • 1/2 cup dairy-free butter (100g)
  • Zest of half a lemon (optional)
  • 1 cup pure icing sugar, sifted


  1. Preheat the oven to 325°F (160°C) and grease, then line a loaf tin with baking paper.
  2. Grate the carrot and whisk it together in a large bowl with applesauce, yogurt, Biscoff, and maple syrup.
  3. Add the flour, cinnamon, ginger, allspice, baking powder, bicarb, and nuts. Fold until well combined.
  4. Pour the batter into the prepared tin, spreading it out evenly.
  5. Bake in the oven for 50 minutes or until golden and a skewer comes out mostly clean. Set it aside to cool.
  6. For the frosting, beat together butter, zest, and sugar until light and fluffy using a handheld beater.
  7. Spread the luscious frosting on top of the loaf, sprinkle with extra chopped nuts, slice it up, and dive into carrot cake heaven! 🥕✨

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