Healthy Mini Carrot Cake Loaf
This delicious mini carrot cake loaf made with almond flour offers a cozy, lightly sweet treat that won't leave you feeling guilty. It's simple to make and perfect for satisfying your carrot cake cravings without overindulging.
Servings: 8 slices
Calories: 180kcal
Ingredients
Main Ingredients
- 2 cups Almond flour (fine blanched) Works best for a soft crumb
- 2 medium Grated carrots Freshly grated, not the dry pre-shredded kind
- 2 Eggs
- 1/3 cup Maple syrup or honey Either works
- 1/4 cup Oil or melted butter For moisture and flavor
- 1 tsp Vanilla extract
- 1 tsp Cinnamon Add a pinch of nutmeg if desired
- 1 tsp Baking powder
- 1/2 tsp Salt
- optional Chopped walnuts or pecans, raisins, or shredded coconut Add-ins for extra flavor
Instructions
Preparation
- Heat the oven to 350°F (175°C) and line a mini loaf pan with parchment or grease it well.
- In a bowl, whisk together the eggs, maple syrup (or honey), oil (or butter), and vanilla extract.
- Stir in the almond flour, baking powder, cinnamon, and salt.
- Fold in the grated carrots and any optional add-ins.
Baking
- Pour the batter into the prepared loaf pan and bake until the center is set and a toothpick comes out mostly clean, about 25-30 minutes.
- Allow to cool before slicing as almond flour cakes will firm up as they cool.
Notes
Optional toppings include a thin cream cheese glaze or a dusting of powdered sugar. For added moisture, you can incorporate a spoonful of Greek yogurt if desired.