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

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Dairy-Free Cream Cheese Frosted Carrot Loaf

 

  • Author: juli
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes

Ingredients

Scale
  • 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

Instructions

  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!

Notes

 

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PaleOMG Dairy-Free Cream Cheese Frosted Carrot Loaf


PaleOMG Dairy-Free Cream Cheese Frosted Carrot Loaf

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53 Comments

  1. Liz says:

    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!!

    1. juli says:

      that sounds delicious! so glad you liked them!

  2. Bianca says:

    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?

    1. juli says:

      i have not

  3. Heather says:

    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. juli says:

      wow, crap, i’m so so sorry! it is suppose to be 1/4. i’m not sure how i screwed that up. again, so sorry for that mistake.

      1. Heather says:

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

  4. Tara says:

    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. juli says:

      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

  5. Carolyn says:

    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?

    1. juli says:

      nope, it’s great without the frosting!

  6. Amy says:

    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

    1. juli says:

      i don’t know, i haven’t tried it that way!

  7. MJ says:

    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!

    1. juli says:

      i don’t really eat much of these kinds of recipes. i usually eat a bit or two then i get rid of it

  8. Amy says:

    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?

    1. juli says:

      yes that should work! and yes, reduce the cooking time, just keep an eye on it since i can’t say for sure how long it will take