Paleo Carrot Loaf [Gluten free, Grain free]

It has carrots, it’s gluten and grain free, it’s paleo… What are you waiting for!?

I love carrot cake. Period. There’s not much that can follow that sentence that gets quite to the point! A moist, rich, spicy and delicious carrot cake with a cream cheese frosting is pretty hard to beat. Back in the day when I baked regular gluten-filled cakes, my go-to was a carrot cake (and a chocolate ganache cake … But that’s a whole other story!). 

I attempted to recreate the dream with my carrot, ginger and sunflower seed pancakes and they worked a treat. Today however, I wanted to experiment with some cake for a pending afternoon tea that I need to bake for. So using my pancake recipe, as well as some Sleek Geek Kitchen premix, I came up with a carrot loaf that’s moist, spiced, light, and above all,  DELICIOUS! It’s not a dark, dense cake and that’s just fine with me because it sure does pack a punch with flavour. Now, it may seem like a long list of ingredients but hang in there! It’s well worth it 😉 

Recipe for Paleo Carrot Loaf

Yield: one regular loaf 

Prep time: 5-10 minutes 

Cooking time: 25-30 minutes 

What you need

1 cup SG Kitchen Vanilla Mug Cake Premix (buy it from the Sleek Geek Online shop now!)

(OR 1/2 cup coconut flour and 1/2 cup desiccated coconut) 

1/2 cup almond flour 

1.5 tspns baking powder 

1 tblspn ground ginger powder 

1 tspn cinnamon 

1 tspn ground pimento (allspice) 

1/2 tspn ground nutmeg 

1/2 tspn ground cloves

1/2 tspn vanilla powder 

3 X-large eggs, whisked 

3 tblspns butter, melted

1.5 cups carrots, finely grated 

1/4 cup pecans, chopped (or sunflower seeds, or a mix of both)

2 tblspns raw honey/date paste 

Pinch of salt 

What you need to do

1. Preheat oven to 180°C. Grease a loaf pan. 

2. Combine dry ingredients, carrots, butter, and honey/date paste in a large mixing bowl.   


3. Add eggs and pecans/seeds and combine well. 

4. Pour into greased loaf pan. Bake for 25-30 minutes or until cooked through (this depends on your oven). 

5. Remove from oven. Allow to cool and frost with whipped coconut cream (or cream cheese frosting if you allow for it). Done! 

Slice and enjoy! 

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3 thoughts on “Paleo Carrot Loaf [Gluten free, Grain free]

  1. I tried this recipe this evening using the coconut option instead of the premix. My batter was very dry and did not pour into the pan. I added another egg and some more melted butter but it was still very dry.


    • Hey Teresa, that’s a shame because I had the opposite when making this and found it super moist!

      1. What measuring cups are you using?
      2. I find some brands, even different batches, of coconut flour can give varying results. Sometimes adding coconut or almond milk works. Or, leave out the almond flour called for (I added it as my batter seemed too ‘thin’).
      3. A tip I came across was that adding half tapioca flour/half coconut flour in recipes that turn out too dry also works.
      4. You can use more eggs (a total of 5-6 may do the trick if it is too thick).

      Baking with coconut flour can be frustrating – I do find myself adjusting liquid quantities sometimes too. But if you can get your hands on the SG premix, it’s much easier !

      Hope it works!


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