Carrot Loaf

Gluten-Free Carrot Loaf from Baking You Happy


This recipe, as well as the Eggnog Cupcakes, are from Baking You Happy, by Allison Lubert. Her recipes are gluten-free,100% vegan and free of soy, peanuts, corn, refined sugars, and artificial ingredients and will appeal to those that are looking for a much cleaner way of eating – while still having the occasional dessert or sweet treat. This Carrot Loaf can also be made into muffins/cupcakes, making it very versatile. The vanilla glaze and frosting are optional; the Vanilla Frosting recipe is Allison’s basic, which she says took a long time to develop but is a workhorse in her kitchen. Use it for your favorite GF, vegan treats. Note that her recipes use a lot of coconut milk – sometimes canned, other times from the carton. Use what is called for as they act differently in the recipes. Also note that if you want to use the frosting, it should be made first, which is why it is listed first. It takes some planning. The glaze on the other hand is made and used right away, so it is listed after the Carrot Loaf. You might also be interested in reading our interview with Allison.

Excerpted with permission from Baking You Happy: Gluten-Free Recipes from Sweet Freedom Bakery (100% vegan), by Allison Lubert. Peter Pauper Press © 2014. Photos by Rachel McGinn.

For those who like their dessert to taste like sheer comfort food, this is a great recipe to try. The carrot loaf is a great way to use up any carrots that you have hanging around your kitchen. I had to do this one summer when I participated in a vegetable farm-share and received a huge box of these root veggies. After I had pureed several batches for Chase’s baby food and made some carrot cake cupcakes, what else could I do? And so, the Carrot Loaf was born. The recipe is similar to some of our other breakfast items, but with the addition of some quality spices, as well as some coconut, raisins, and a thin layer of vanilla frosting on top, the taste cannot be compared.

Carrot Loaf
Makes: 1 standard-size loaf or 15 muffins
Sweet Freedom’s Vanilla Frosting (optional):
  • 2 cups coconut milk (canned, full fat)
  • 2 cups agave nectar
  • ½ teaspoon sea salt
  • 1 cup + 3 tablespoons + 1 teaspoon arrowroot, divided
  • 2 tablespoons water
  • 2 cups melted coconut oil
  • ¼ cup vanilla extract
  • ⅛ teaspoon natural food coloring (optional)
  • 1½ cups sweet rice flour (superfine)
Carrot Cake:
  • 1¾ cups Bob’s Red Mill gluten-free all-purpose baking flour
  • 1 cup coconut sugar
  • 2 tablespoons arrowroot
  • 1 tablespoon cinnamon
  • 2 teaspoons ground ginger
  • 1½ teaspoons baking soda
  • 1 teaspoon cream of tartar
  • ½ teaspoon sea salt
  • ½ teaspoon xanthan gum
  • ¼ teaspoon nutmeg
  • 2 cups shredded carrots
  • 1 cup unsweetened shredded coconut
  • 1 cup raisins
  • 1 cup hot water
  • ½ cup unsweetened applesauce
  • ⅓ cup melted coconut oil
  • 2 teaspoons vanilla extract
Vanilla Glaze (optional):
  • 1 14-oz. can coconut milk (full fat)
  • 3 tablespoons agave nectar
  • 3 tablespoons vanilla extract
  • ½ teaspoon sea salt
  • 1½ teaspoons arrowroot
  • 1 teaspoon water
  1. Make the Frosting – if Using: In a medium saucepan, heat the coconut milk, agave nectar, and sea salt and simmer on me¬dium heat for exactly 10 minutes.
  2. In a separate small bowl, combine 3 tablespoons + 1 teaspoon of the arrowroot and water to form a smooth paste. Begin to beat the saucepan contents with a hand mix¬er while slowly drizzling in the arrowroot mixture to avoid lumps forming. Continue to beat the contents of the saucepan with a hand mixer until they come briefly to a boil.
  3. Remove the saucepan from the heat and very gradually mix in the melted coconut oil, using the hand mixer on low to medium speed, over the course of 10 seconds. (The end result should be an even, gel-like consistency.) Transfer the frosting base to a 2-quart con¬tainer and place it into the freezer until the frosting solidifies, about 4 hours or overnight. (The mixture will turn white.)
  4. Remove the container from the freezer and place it in the refrigerator until the frosting base softens. (This will take about 2 hours in the refrigerator, or you can leave it at room temperature for about an hour to achieve the same results.
  5. To finish the vanilla frosting, mix the base until fluffy (preferably with a standing mixer or hand mixer on medium speed). Slowly add in the vanilla extract, food coloring (if using), sweet rice flour (½ cup at a time), and 1 cup of the arrowroot (¼ cup at a time). Mix together until the frosting reaches a creamy and smooth consistency.
  6. Author’s Notes: The frosting recipe takes at least 6 hours to prepare, including freezing and refrigeration time. Plan accordingly.
  7. Frosting can be stored in the refrigerator in an airtight container with a lid for several weeks, or frozen for several months until ready to thaw in the refrigerator and be used. Stirring the frosting well post-storage is recommended before using.
  8. For the Cupcakes: Preheat the oven to 375°F. Using co¬conut oil, lightly oil the bottom of a standard bread loaf pan (5" x 10"), or line a muffin pan with paper liners.
  9. In a medium bowl, sift the all-purpose baking flour, coconut sugar, arrowroot, cinnamon, ground ginger, baking soda, cream of tartar, sea salt, xanthan gum, and nutmeg and mix them together.
  10. In a large bowl, mix together the shredded carrots, unsweetened shredded coconut, raisins, hot water, unsweetened applesauce, melted coconut oil, and vanilla extract. Add the dry mixture to the wet mixture and stir until smooth.
  11. For Loaf: Fill the prepared loaf pan with the batter and bake for 40 to 45 minutes or until a tooth¬pick inserted in the center comes out clean.
  12. For Muffins: Fill prepared muffin tins ¾ of the way full with the batter and bake for 15 minutes. Rotate and bake for 5 more minutes.
  13. Let the loaf or muffins cool for 20 minutes before removing them from the pan.
  14. For the Glaze – if Using: In a medium saucepan over medium heat, mix together the coconut milk, agave nectar, vanilla extract, and sea salt, stirring to combine. Bring ingredients to a very gentle boil.
  15. In a separate small bowl, mix together the arrowroot and water to form a slurry. When the saucepan ingredients begin to boil, whisk in the slurry. Keep the mixture on low heat until it thickens, whisking continuously until incorporated.
  16. The loaf or muffins may be topped while warm with the vanilla glaze or vanilla frosting (optional).



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