Oat Flour Carrot Cake Loaf
This oat flour carrot cake loaf is super flavorful, loaded with carrots, coconut and pecans and topped with a generous helping of cinnamon cream cheese frosting.
Prep Time20 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Brunch, Dessert
Cuisine: American
Keyword: Carrot Cake Loaf, Carrot Cake Loaf with Cream Cheese Frosting, Gluten Free Carrot Cake Loaf, Healthy Carrot Cake Loaf
Servings: 8 servings
- 2 eggs
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup
- 1/3 cup plain Greek yogurt
- 1 tsp vanilla
- 2 cups gluten free oat flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1 cup shredded carrots
- 1/2 cup shredded coconut
- 1/3 cup finely chopped pecans
Cinnamon Cream Cheese Frosting
- 4 oz cream cheese
- 1/3 cup powdered sugar
- 1 tsp vanilla
- 1/4 tsp cinnamon
Preheat the oven to 350°F. Grease and line a 9 inch loaf pan.
In a large mixing bowl, whisk the eggs for one minute so they are frothy. Add the maple syrup, applesauce, yogurt and vanilla to the whisked eggs and mix to combine. In a medium mixing bowl, combine the oat flour, baking powder, baking soda and spices. Whisk ingredients so the spices are incorporated into the flour.
Pour the dry ingredients into the wet ingredients along with shredded carrots and additional mix-ins. Fold the dry ingredients into the wet ingredients. Mix until just combined. Pour batter into the prepared loaf pan.
Bake at 350°F for 42-45 minutes, or until a toothpick inserted into the middle comes out with just a few crumbs. Allow carrot cake loaf to cool in pan for 10 minutes, then carefully remove loaf from pan and cool completely on a wire rack.
In a small mixing bowl, combine softened cream cheese, powdered sugar, vanilla and cinnamon. Mix well with a rubber spatula.
Once the oat flour carrot cake loaf has cooled completely, frost the top of the loaf with all of the cream cheese frosting.