Dairy-Free Cream Cheese Frosted Carrot Loaf
Good morning from 12 degree Colorado. Since we got back from Phoenix at 1am Monday morning, it’s been snowy and cold ever since. And I’m NOT into it. I don’t have any travel plans until April and I may need to change that just so I can get away from the cold. Because instead of wearing this amazing one piece bikini on the beach, I’m bundling up in this sweater instead. Phoenix was a great reminder that being warm is just way more fun.
Speaking of fun, the CrossFit Open starts tonight. I wouldn’t call the Open itself fun because, well, it’s not. But our gym always has these fun Friday night Open parties where we all get together, cheer each other on, workout, then lots of people drink and go out. I love that part of it. Not the going out part. Being at home in pajamas is way more fun. I just hate being forced to do workouts as prescribed for 6 weeks in a row. It makes me like CrossFit less for a bit. At the same time, it’s a time where people push themselves harder than usual and find out they can do a pull up or toes to bar or double under or whatever else. And seeing their faces light up is the best. The feeling of accomplishment is so cool to see on someone’s face. I love it.
Ok fine, I guess I kind of like to Open. Damnit.
Sooooo even though it’s only February and my 30th birthday isn’t until April, it’s been on my mind a lot lately. I think probably because my body is just starting to feel it a little more. The cumulation of 8 years of CrossFit along with being on my computer and phone every single day has my neck, back and shoulders constantly killing me. It doesn’t help that I rarely stretch or get massages or take epsom salt baths. And as I creep closer to 30, my body feels it so much more than it did in the past. I’m not scared to turn 30 by any means (I found the best esthetician in the world already) but MAN, I wish my back and shoulders felt like they did back when I was 24. Those were the good ole’ days.
Wait, we got off topic. Let’s talk about what’s important here. My birthday. If you haven’t been following me for years now, you must think I’m such a narcissistic asshole. And you’d be right. But back to the point (I’m kidding, ok!?!). My birthday is 2 months away and we are in full on planning mode. We meaning me. At first I wanted to do a big group birthday trip, but after being on a few group trips recently, I decided to scratch that idea. Herding a large group of adults is annoying. It feels like parenting. So instead, I’m just going to travel with my husband. Now we just need to figure out where. Ringing in the New Year in a different country was the best thing ever. So I think ringing in my 30’s in a different country will be even better! Now…where to?!
Ok, now that I’m done with my egotistical little chat, let’s talk about this loaf. I have this giant lovely loaf in my freezer right now to keep me from forking it throughout the day. You know what I’m talking about when I say forking it. You stick your fork in, but then you have to even out the slice, and you just keep going and then you ate the entire loaf. Forking. Well feel free to fork this loaf all you want because it is divine.
I’ll stop saying forking now. Enjoy!
Dairy-Free Cream Cheese Frosted Carrot Loaf
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- 3 medium bananas, roughly chopped
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 3 eggs
- 1/2 cup almond butter (or other nut/seed butter)
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- pinch of salt
- 2 large carrots, finely shredded (about 2 cups)
For the frosting:
- 1 (8 ounce) container of almond milk cream cheese, at room temperature
- 1/4 cup maple sugar
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees. Grease an 8×4 loaf pan with oil then line the middle with parchment paper. It will make it easier to remove from the pan without it coming apart.
- In a food processor, pulse together bananas, maple syrup, vanilla extract, eggs, and almond butter.
- Then add coconut flour, baking soda, baking powder, cinnamon, nutmeg, ground cloves and pulse until completely combine.
- Pour batter into a large bowl and add the finely shredded carrots. Use a spatula to mix the batter with the carrots. Then pour the batter into the grease baking dish.
- Place in oven to bake for 50-60 minutes, until a toothpick comes out clean in the middle of the carrot loaf. Once completely cooked through, remove from oven, place on cooling rack and let rest until completely cool.
- Once you put the carrot loaf in the oven, place the room temperature almond milk cream cheese in a stand mixer fitted with the flat beater attachment. Whip on high speed until fluffy, about 2 minutes, scraping down the sides every 30 seconds. Add the maple sugar and vanilla extract and beat for another 2 minutes, until fully and combined. Place frosting in a closed container in the fridge to set until loaf is baked and completely cooled then use an offset spatula to frost the loaf before you slice up!
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Oh, Hi! I’m Juli.
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