Description
This Oat Flour Carrot Cake Loaf is a moist and flavorful gluten-free dessert that combines wholesome oat flour, shredded carrots, and warm spices. Sweetened naturally with maple syrup and applesauce, it’s topped with a creamy cinnamon-infused cream cheese frosting, making it a perfect treat for breakfast, tea time, or a healthy dessert option.
Ingredients
Wet Ingredients
- 2 eggs
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup
- 1/3 cup plain Greek yogurt
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups gluten free oat flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
Add-ins
- 1 cup shredded carrots
- 1/2 cup shredded coconut
- 1/3 cup finely chopped pecans
Cream Cheese Frosting
- 4 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9-inch loaf pan with parchment paper to ensure easy removal of the cake after baking.
- Mix Wet Ingredients: In a large mixing bowl, whisk the eggs vigorously for about one minute until frothy. Add the maple syrup, unsweetened applesauce, plain Greek yogurt, and vanilla extract to the eggs and mix thoroughly until combined.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the gluten-free oat flour, baking powder, baking soda, ground cinnamon, nutmeg, ground ginger, and salt to evenly incorporate all dry ingredients and spices.
- Combine Batter: Pour the dry ingredients into the wet ingredients, then add the shredded carrots, shredded coconut, and finely chopped pecans. Gently fold the mixture until just combined, being careful not to over mix to keep the loaf tender.
- Bake the Loaf: Pour the batter into the prepared loaf pan, smoothing the top. Place in the preheated oven and bake for 42-45 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Cool the Loaf: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then carefully remove the cake from the pan and transfer to a wire rack to cool completely before frosting.
- Prepare Frosting: In a small bowl, combine softened cream cheese, powdered sugar, vanilla extract, and ground cinnamon. Mix well using a rubber spatula until the frosting is smooth and creamy.
- Frost the Loaf: Once the loaf has fully cooled, spread the cream cheese frosting evenly over the top of the cake. Slice and serve.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the frosting.
- For a nuttier flavor, toast the pecans lightly before adding them to the batter.
- Use gluten-free oat flour certified to avoid cross-contamination for those with celiac disease.
- Store the loaf covered in the refrigerator for up to 5 days, or freeze wrapped tightly for up to 2 months.
- You can substitute the maple syrup with honey if preferred, but the flavor will change slightly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
