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
Ingredients
- 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
- 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!
Notes
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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.
DR is amazing! loved going there!
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.
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
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 ????????
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
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!!!!!!!!
nope, they don’t need to be ripe. and you could use coconut sugar instead, it will just be darker in color
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!
i’ve never even heard of Azores! it looks beautiful!
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!
you can use coconut sugar for sure! it will just come out a different color
I second New Zealand 🙂 xoxo
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!
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?
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.
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
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?
jerky!