Coconut Cream-Topped Carrot Cake Loaf (Gluten-Free)

This. recipe. WOW. It has been my ongoing pursuit for YEARS. Seriously - I remember testing this one back when I lived at my parents' house, which was nearly two years ago. Over the years I have continuously tested it, and when it wouldn't turn out quite right, I'd put it on the back burner for another few months.

gluten free carrot cake loaf | kulaskitchen.com

I adore carrot cake (it's probably my favourite dessert, which is surprising considering it doesn't include chocolate or peanut butter...) and have dreamt of making the perfect carrot cake bread/loaf that's healthy, naturally sweetened, gluten- and dairy-free and most importantly, delicious.

gluten free carrot cake loaf | kulaskitchen.com

For some reason, I just could NOT get the texture right. I tried versions with various gluten-free flours, and ended up with many (MANY) delicious-tasting but soggy-middled loaves, which I would reluctantly still eat while wondering what on earth I was doing wrong. Well friends, I finally figured it out. I settled on a mix of almond + oat flours, and I added a banana and an extra egg for binding. Baking is quite a "test and learn" operation and it can be frustrating at times, but it's all worth it when you end up with a perfectly spicy + sweet carrot cake loaf that you proudly smother in coconut cream to celebrate your success. Needless to say, I'm pretty happy with finally nailing this one - and it makes the ideal Easter dessert for this weekend! It also makes a delicious breakfast topped with coconut yogurt - just have to throw that out there. Note: Considering the struggle I had with this recipe, I can't recommend any substitutions, so substitute ingredients at your own risk!

Coconut Cream-Topped Carrot Cake Loaf (Gluten-Free)

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Ingredients

• 1 cup oat flour

• 1 ¼ cup fine almond flour

• 1 ½ tsp baking powder

• ½ tsp baking soda

• 1 ½ tsp cinnamon

• ½ tsp nutmeg

• ½ tsp sea salt

• ¼ tsp cloves

• 1 heaping cup shredded carrot

• 1 banana, mashed

• ¼ cup + 2 tbsp maple syrup

• ¼ cup unsweetened applesauce

• ¼ cup coconut oil, melted + cooled

• 2 large eggs

• 1 tsp vanilla extract

For the coconut cream:

• 1 can full-fat coconut milk, refrigerated overnight (Aroy-D brand works great)

• 1-2 tbsp maple syrup

• 1/2 tsp vanilla extract

• pinch of cinnamon

Method

Preheat the oven to 350 degrees and grease or line a loaf pan.

In a large bowl, whisk together your mashed banana, maple syrup, applesauce and coconut oil. Add in your eggs and vanilla and whisk very well until smooth and creamy. Stir in the shredded carrot.

To the wet ingredients, add in your almond flour, oat flour, baking soda, baking powder, sea salt and all of your spices. Stir gently to fully incorporate the dry ingredients into the wet.

Pour the batter into your prepared loaf pan and bake for 40-50 minutes or until the middle is set and a toothpick in the centre comes out clean.

While it bakes, open your can of coconut milk and scoop off just the cream part from the top (it should be solid - not all coconut brands make good cream, so use one you trust!) Place the cream in a bowl and add your maple syrup, vanilla and cinnamon. Whip with an electric mixer until soft peaks form.

When the loaf is finished baking, remove and let it cool completely for 30 minutes, then place in the fridge for at least an hour to ensure it is cool enough to top with the cream. At that point, spread your coconut cream evenly on top, slice and enjoy!

Makes 12 slices