Carrot Cake Loaf

Springtime is in full bloom. A season brimming with fragrant flavors and colorful treats. A classic I always enjoy this time of year is carrot cake or carrot cake loaf. A beloved, classic dessert that is not only nourishing but has a natural touch of sweetness.

Carrot cake is often associated with springtime or Easter for the inclusion of carrots which gives it that vibrant orange color. Traditional carrot cake often calls for all-purpose flour, granulated and brown sugar, butter, eggs, vegetable oil, raisins, cream cheese, and sometimes milk. All of which are inflammatory ingredients.

Being a favorite of mine, I recreated a Carrot Cake Loaf that is The Myers Way® approved and free from dairy, gluten, and inflammatory ingredients. You can enjoy this versatile recipe as a breakfast, snack, or treat. You can also feel good about curbing your sweet tooth without throwing off your gut healing progress. What really sets this carrot cake recipe apart is that I incorporate AMMD’s Salted Caramel Paleo Protein to add a boost of collagen protein.

Gluten Free Carrot Cake

My Carrot Cake Loaf is gluten free. Instead of using all-purpose flour, I use a mixture of almond, oat, and tapioca flours. To ensure the right consistency, I include other ingredients for added moisture such as mashed plantain, coconut oil, and flax egg.

Almond flour is a great source of healthy fats, vitamin E, and magnesium. If you find that you cannot tolerate almond flour or are strictly following an AIP or elimination diet, you can substitute for cassava flour. Oat flour is a great source of fiber known as beta-glucan. This form of fiber may help lower LDL (bad) cholesterol. Be sure to look for gluten free oat flour as some may not specify. Tapioca flour is another great gluten free flour alternative. It’s an easily digestible resistant starch that passes through the small intestine undigested. It’s fermented in the large intestine which helps feed beneficial bacteria promoting optimal gut health.

Dairy Free Substitutes

There’s definitely no shortage of dairy in a classic carrot cake. From the butter and eggs, to the cream cheese frosting, it’s filled with inflammatory dairy. While dairy such as butter adds richness and texture to any cake recipe, there are other ways to achieve this result. I use mashed plantains, coconut milk, flax egg, and coconut oil for added thickness in the batter. For the frosting, I swap out the cream cheese for coconut butter and coconut oil.

Plantains are cousins to the standard banana. The real difference is that plantains are lower in sugar. They are also high in B vitamins and potassium. Potassium supports healthy heart and muscle function. In addition, green plantains are rich sources of fiber and inulin. This helps you feel fuller for longer. Inulin also feeds beneficial bacteria in the gut. A healthy microbiome is crucial to optimal digestion and nutrient absorption.

Coconut butter is made from pureed coconut flesh. It has a consistency similar to almond butter. Coconut butter shares very similar health benefits to creamed coconut. It’s high in B vitamins, copper, and manganese. The Vitamin B family is famous for its energy-boosing effects on the body. Additionally, coconut butter is a great source of fiber. This versatile ingredient is perfect for desserts, smoothies, and more!

How To Make a Flax Egg

Traditional carrot cake incorporates eggs to help bind all ingredients together. It also gives the cake structure and keeps the cake moist. For this carrot cake loaf, I use flax egg as a substitute. Flax egg helps you achieve the same moisture and structure in your dairy free carrot cake loaf.

Flax eggs are rich in fiber, polyphenols, and alpha-linolenic acid (ALA). Polyphenols fight unhealthy inflammation in the body. ALA is a type of fatty acid that supports healthy heart function. Fiber is also important to maintain gut health. It also plays a role in managing blood sugar and blood pressure levels. Flax eggs are also a good source of protein and B vitamins.

Making a flax egg is easy. All you need to do is combine two tablespoons of flaxseed meal with five tablespoons of water. Let it sit for a few minutes to allow the mixture to thicken. Then add into recipe and follow directions as instructed.

Health Benefits of Carrots

You may have heard that eating carrots are great for supporting the health of your eyes. While this is true, carrots also provide many other health benefits. Carrots contain beta-carotene which converts to Vitamin A in the body. Vitamin A promotes vision health, skin health, and optimal immune function. Carrots are also an excellent choice for those with diabetes or who are trying to lower their blood sugar levels. Despite the natural sweetness, carrots have a low glycemic-index. Lastly, they have high fiber contents which encourages regular bowel movements supporting optimal digestive health.

Added Health Boost with Salted Caramel Paleo Protein

Salted caramel and carrot cake are the perfect fusion of flavors. They complement one another well with the combination of sweet carrots, warm spices, and subtle toasted, buttery notes. It truly creates a satisfying experience. However, conventional caramel is made by melting down processed sugars until they carmelize. If you choose a store bought brand, it likely contains many preservatives and artificial flavors.

AMMD’s Salted Caramel Paleo Protein solves this dilemma while adding nourishing benefits. It adds rich flavor to the cake batter and drizzle on top, providing a double boost of protein and decadence. Salted Carmale Paleo Protein is made with 21 grams of grass-fed, non-GMO, bovine collagen protein. The hydrolyzed formula makes digestion easier and maximizes nutrient absorption.

It also conatins essential amino acids your body doesn’t produce on its own. Your cells use proteins to create and repair tissue. Quality protein helps support ligaments, lean muscle, and strength as you age. It also promotes glowing skin, healthy hair, stronger nails, and a nourished gut! This makes it the true star of the show in the carrot cake loaf.

How To Make Carrot Cake Loaf

To get started making Carrot Cake Loaf, you’ll want to preheat your oven to 350°F and line a loaf pan with chlorine-free parchment paper.

In a large mixing bowl, whisk together all of the dry ingredients. This includes almond flour, oat flour, tapioca flour, Salted Caramel Paleo Protein, baking powder, cinnamon, and sea salt.

Then you’ll want to make the flax egg by combining two tablespoons of flax meal with five tablespoons of water. Wait five minutes for the mixture to thicken. In a separate bowl, mash the plantains until smooth. Then you’ll whisk in the flax egg, coconut oil, coconut milk and vanilla extract. Mix until the consistency is nice and smooth.

Next, gradually add the wet ingredients to the dry ingredients. Stir until just combined but be careful not to overmix! The gently fold in the grated carrots, chopped walnuts, and coconut flakes.

Once everything is folded in and mixed, pour the batter into the loaf pan. Bake for 45-60 minutes, or until you insert a toothpick into the center and it comes out clean.

Allow the loaf to rest in the pan for five minutes before transferring to a wire rack to cool completely.

To make the caramel drizzle, start by melting coconut butter. Then mix in coconut oil and a scoop of Salted Caramel Paleo Protein together with the melted coconut butter. Pour the Salted Caramel Drizzle overtop or drizzle on using a piping bag. For an added garnish, sprinkle coconut flakes and walnuts on top.

Divide into six to eight slices, serve and enjoy!

If you’re looking for another indulgent recipe featuring AMMD’s Salted Caramel Paleo Protein, try my Salted Caramel Blondies. Or perhaps you're looking for something a bit more refreshing– try my Apple Pie Smoothie!