1½cgluten free all-purpose flourspoon and level method
½teaspoonxanthan gumomit if your gf all-purpose flour contains this or guar gum
1cgranulated sugar
1teaspoonbaking powder
1½teaspoonbaking soda
1teaspoonground cinnamon
½teaspoonground nutmeg
½teaspoonground cloves
½teaspoonground allspice
½teaspoonkosher salt
½cunsweetened applesauce
⅔ccanned crushed pineapplelightly drained
¼cgrapeseed oil or vegetable oil
3largeeggsroom temperature
¾teaspoonvanilla extract
1½cpeeled and shredded carrotsmore for decorating the top of the cake loaf
½cgolden raisins, optional
1cchopped walnuts or pecans, optional
Brown Sugar Cream Cheese
4ozdairy free cream cheeseroom temperature
2tablespoondairy free butterroom temperature 20 minutes
⅓cbrown sugarpacked
¼teaspoonvanilla extract
1cpowdered sugar
½teaspoonmolasses, optional
Instructions
Carrot Cake Loaf
Preheat the oven to 350°F. Lightly spray a 9x5-inch loaf pan with nonstick spray; set aside.
In a stand mixer with the paddle attachment or using a handheld mixer with a large bowl, combine the flour, xanthan gum if needed, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt.
Next add in the applesauce, crushed pineapple, oil, eggs, and vanilla extract.
Beat 1-2 minutes or until combined, scraping down the sides and bottom of the bowl as needed.
Then stir in the shredded carrots, raisins, and nuts.
Pour the batter into the loaf pan and transfer to the oven for 60 minutes or so.
All ovens heat and bake differently so keep your eye on this loaf. We like to set a timer for 55 minutes and then check in every minute or two until it is done.
This is easy to do using a cake tester. Insert a cake tester into the middle of the loaf pan. If it comes out with just a few crumbles, this bread is ready to be removed from the oven. If the cake tester has raw dough on the end, continue baking.
Once baked remove from the oven and allow to cool completely.
Brown Sugar Cream Cheese Frosting
Place the cream cheese, butter, and brown sugar in the bowl of a mixer. Using the paddle attachment or a handheld mixer, beat for 1-2 minutes. Scrape down the sides and bottom of the bowl.
Add in vanilla extract and sift 1 cup of powdered sugar.
Then add the remaining powered sugar, a little at a time, and the molasses. Beat until smooth.
You can frost your cooled cake loaf immediately or refrigerate 1-2 days before using. Keep frosting refrigerated.
Notes
We suggest baking this cake loaf 1-2 days before slicing and enjoying. This cake tastes best after the flavors have had a chance to meld together. To do this-- bake the loaf and allow to cool completely before covering and refrigerating, or icing with our cream cheese frosting and then covering and refrigerating. You will love this sweet bread flavor.