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.

PaleOMG Dairy-Free Cream Cheese Frosted Carrot Loaf

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!

PaleOMG Dairy-Free Cream Cheese Frosted Carrot Loaf


Dairy-Free Cream Cheese Frosted Carrot Loaf


  • Author: juli
  • 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


  1. 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.
  2. In a food processor, pulse together bananas, maple syrup, vanilla extract, eggs, and almond butter.
  3. Then add coconut flour, baking soda, baking powder, cinnamon, nutmeg, ground cloves and pulse until completely combine.
  4. 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. 
  5. 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. 
  6. 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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PaleOMG Dairy-Free Cream Cheese Frosted Carrot Loaf

PaleOMG Dairy-Free Cream Cheese Frosted Carrot Loaf


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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.


53 thoughts on “Dairy-Free Cream Cheese Frosted Carrot Loaf”

  1. Do you ever go to a chiropractor? Because they are magic and I am almost 10 years older than you 🙂 Also, physical therapy- it sounds crazy and I never would have thought about it- but after my second baby I had some female issues, went for that and they ended up fixing my back!!!! I love both of these therapies. Plus, the PT should be able to show you exercises to help your neck and shoulders.

  2. You should definitely travel somewhere fun for your 30th! My husband and I went to Paris last year for my 30th and it was fabulous!

  3. So there’s actually a term for what I do huh? Forking. Wait till I tell the hubby, he is going to get a kick out of that. Well, either that or he’ll know why deserts tend to get small over night in our house. Ok, maybe I won’t tell him! Anyway, birthday’s should always be a big deal so enjoy the planning process because it’s all a part of celebrating your big day!!

  4. My husband and I got married in St. Lucia this past November and I HIGHLY recommend that lil country. The people were SO nice and happy! At least all the locals/staff we encountered. Once you got out of the airport that is, I feel like all airport employees are grumpy. The island is absolutely beautiful! I highly recommend taking the sunset catamaran cruise to The Pitons where you snorkel for a bit and taking one of the short hiking trips through the rainforest to this waterfall. So beautiful. Good luck and I hope you guys end up having a fantastic time wherever you go! 🙂

  5. Do you have any recommendations for a sub for bananas? I can’t eat bananas because I’m allergic but would love to try this recipe!! (and many other paleo recipes that utilize bananas)

    1. I’ve heard unsweetened applesauce can be a great banana substitute, but I’m not sure of the ratio. Maybe a Google search!

  6. My birthday is in April and my husband is taking me to the Dominican Republic. Eight days on the beach will definitely make turning 50 a whole lot easier.

  7. Poland.
    It’s absolutely beautiful and you have so much to explore.
    Lakes in around the whole country.
    A rich history.
    Beautiful old towns, interesting architecture.
    Mountains in the south.
    Sea in the north.

  8. Juli, If you want to take a once-in-a-lifetime trip I highly recommend New Zealand and Australia. My husband and I just spent 18 days there starting in Auckland, NZ and traveling to Queenstown, Arrowtown, Dunedin, and Christchurch, NZ and then Sydney, Cairns and Melbourne, Australia. We saw and did so much including wine tasting (multiple locations), many boat rides, feeding Kangaroos and Wallabies, snorkeling at the Great Barrier Reef, touring the Sydney Opera house, and so much more. This trip was worth the flights. -Elena

  9. I hear ya on your body not feeling the same in your early vs late 20s! If you are ever in good ol’ Louisville, KY ever let me know and I’ll introduce you into the amazing world of Pilates. It feels so damn good ????????

    1. i wish i liked pilates but i’ve done it over 10 times and i just never like it. and i can’t spend that much money on something i don’t like haha

  10. Do the bananas have to be ripe? Also, any other recs to use instead of maple sugar in the frosting? This recipe looks absolutely AMAAAAAZING and I cannot wait to try it. I’ve been following you/your blog for about 3-4 years now! (I forget maybe longer?)You are totes the blogger renegade who started it all!!!!!!!!

  11. 1- cream cheese frosting is life
    2- Such an awesome idea for you and your husband get away alone for your birthday!! Have you ever thought of the Azores? We are planning to go for a trip next year after hearing amazing things from different people. Def check it out!

  12. Arizona native here! Thanks for bringing attention to my home state. This is a beautiful time of year to be here. In July though, we get super grumpy. (Fork that heat.)

    I don’t have maple sugar, but I do have coconut sugar and maple syrup. I wonder if that’d do just as well for be frosting. This recipe sounds bomb and I will definitely be making it this weekend!

  13. Your food always looks amazing! I just tried making this loaf bc it looked so good, but I think I jacked something up. I haven’t made a lot of things with coconut flour, but it came out slightly mushy moist. Hard to describe-not like mushy bc it didn’t cook long enough but super moist not in a good way. I cooked it for 60 min. Do foods with coconut flour usually end up like that? Ahh any advice would be appreciated! Thanks!

    1. I used all-purpose flour (sorry Juli I know it makes it not Paleo anymore), and also got a what I would call “not firm” result. My toothpick came out clean after 50 min. I am still happy with the flavor of the loaf, but it was a bit of what I would call “jiggly.” Any tips Juli?

      1. i don’t have any tips with all purpose flour. i’ve literally never cooked or baked with all purpose flour other than when i was a little kid making cookies with my mom.

    2. no, it definitely shouldn’t be mushy. it could be that your bananas were more ripe or larger which creates more moisture and you may have needed a bit more coconut flour

  14. Your recipes are close to genius. Thank you! During this last pregnancy, a lot of food sensitivities have popped up that basically has me on a strict paleo diet. Your blog has gotten me through. So again, thank you!

    If I may ask you a question, what is your go-to protein snack (other than lara bars, and nuts) that you keep handy to handle the random pop-up hangries?

  15. This is a great recipe! Added a little orange zest and some chopped walnuts. These are irresistible and easy to whip up. Thank you, Juli!!

  16. The recipe sounds great. However I cant find Almond milk cream cheese anywhere (I’m in Alaska) and I need to keep the frosting dairy free. Have you tried any other recipes maybe with coconut milk for the frosting?

  17. Is the maple sugar measurement really supposed to be 3/4 cup? I just made this and I ordered the maple sugar you recommended…the frosting was good, but super sweet and definitely brown (not beautiful white like your picture!!)

      1. No worries—now I have an excuse to make it again! ???? Thanks for all you do to keep us healthy and happy!

  18. What suggestions do you have for alternative cream cheese? I am allergic to almonds and try to stay away from them when I can. I know you have mentioned an almond intolerance in the past., do you just suffer through any bloating or symptoms or do you know of other options?
    Thanks and you are the best

    1. i don’t have an alternative for the cream cheese. there aren’t many better options out there for dairy-free cream cheese. i just simply stay away from recipes like this because of my nut allergy. i had a small piece of it to taste it then i got rid of it immediately. i don’t eat a ton of the baked goods i make because of the allergy

  19. Hi Juli, go to the Maldives. Super frickin’ far, but it will be a trip to remember.
    Also, i love you and your recipes, but these pictures make the loaf look dry. is it really dry without the frosting?

  20. This was SERIOUSLY delicious. I’ve made it twice already. What would happen if I took away the carrot and added cocoa powder? Bc I need chocolate cake in my life baaadddd!

    Sincerely, a nursing mama who can’t eat dairy

  21. Hi Juli, I was just reading another post that you wrote that mentioned that cutting nuts from your diet helped your skin, but it seems like a lot of recipes, like this one, include nuts or nut butters as ingredients. Do you find that you can eat nuts occasionally without any ill effects? Thanks!

  22. I make this every year for Easter.. it’s the best! My daughter wants to make a cake so we’re going to whip this up today. Do you think a 9×9 pan would be ok so it’s more cake-like? Maybe just reduce the cooking time?

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