Go Back
Easy Gluten-Free Carrot Cake Loaf

Easy Gluten-Free Carrot Cake Loaf

A moist and warmly spiced gluten-free carrot cake loaf made with banana, applesauce, shredded carrots, walnuts, and cinnamon cream cheese frosting.
Print Recipe Pin Recipe

Ingredients

  • 85 g unsalted butter melted and cooled slightly
  • 170 g ripe banana mashed
  • 180 g unsweetened applesauce
  • 200 g dark brown sugar
  • 2 large eggs room temperature
  • 15 ml vanilla extract
  • 210 g gluten-free plain flour blend
  • 5 g baking soda
  • 8 g ground cinnamon
  • 2 g ground ginger
  • 1 g ground nutmeg
  • 1.5 g fine salt
  • 110 g finely shredded carrot
  • 60 g chopped walnuts
  • Cream Cheese Frosting
  • 115 g full-fat cream cheese softened
  • 40 g icing sugar sifted
  • 2.5 ml vanilla extract
  • ½ g ground cinnamon
  • Up to 30 ml unsweetened almond milk

Instructions
 

  • Preheat the oven to 175°C conventional or 160°C fan. Grease and line a 23 × 13 cm loaf pan with baking parchment.
  • In a large bowl, whisk the melted butter, mashed banana, applesauce, and brown sugar together.
  • Add the eggs one at a time. Whisk in the vanilla extract.
  • In a separate bowl, combine the gluten-free flour, baking soda, cinnamon, ginger, nutmeg, and salt.
  • Add the dry ingredients to the wet ingredients. Stir gently until almost combined.
  • Fold in the shredded carrot and chopped walnuts. Do not overmix.
  • Let the batter rest for 5 minutes, then transfer it to the prepared loaf pan and smooth the top.
  • Bake for 55–65 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs. Cover loosely with foil if the top browns too quickly.
  • Cool in the pan for 15–20 minutes. Lift the loaf out and cool completely on a wire rack.
  • Beat the softened cream cheese until smooth. Add the icing sugar, vanilla, and cinnamon.
  • Add the almond milk one teaspoon at a time until the frosting reaches a spreadable consistency.
  • Spread the frosting over the completely cooled loaf. Chill briefly for cleaner slices, then cut and serve.

Notes

  • Use a gluten-free flour blend containing xanthan gum. Add ½ teaspoon xanthan gum when the blend does not contain it.
  • Weigh the flour for the most accurate result.
  • Use a very ripe banana for maximum sweetness and moisture.
  • Do not squeeze the moisture from the shredded carrots.
  • Add the almond milk gradually; the full amount may not be necessary.
  • Store the frosted loaf in an airtight container in the refrigerator for up to 4–5 days.
  • Freeze the unfrosted loaf or individual slices for up to 3 months.

Nutrition

Serving: 80gCalories: 330kcalCarbohydrates: 43gProtein: 2gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 49.6mgSodium: 260mgPotassium: 89.6mgFiber: 2gSugar: 22gVitamin A: 260IUVitamin C: 0.8mgCalcium: 110mg