Gluten Free Carrot Cake Loaf with Frosting
Ingredients
- 2 cups almond flour
- 4 eggs
- 1 cup shredded carrots
- 1/4 cup melted coconut oil
- 1/4 cup + 2 tbsp honey
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp ginger
- Sprinkle of salt
Frosting mix
- 8 ounce cream cheese at room temperature
- 2 tbsp room temp butter or ghee
- 2 tsp vanilla extract
- 3 tbsp honey
- 2 tbsp arrowroot starch
- Splash of milk if needed
Preparation
Pat dry the shredded carrots.
In a bowl, mix together all the cake ingredients.
Line a loaf pan with parchment paper.
Bake at 350F for 50 minutes.
For the frosting, whisk together all the frosting ingredients until smooth, adding a splash of milk if needed to thin it out.
Let the loaf cool completely before adding the frosting.
Note: The loaf can be frozen without frosting and reheated later for best results.
