Fruit-Sweetened Carrot Cake Loaf
Fruit-sweetened carrot cake loaf, just in time for Easter. This loaf is incredibly moist and naturally sweetened with dates and applesauce. Have it for breakfast, snacks or dessert!
Yes, Iβm a little last-minute sharing an Easter recipe, but on my defense, these cookie dough mousse cups were meant as an Easter recipe as well.
Are you doing anything exciting for the long Easter weekend? Shaun and I are in Calgary to visit family and Iβm so excited for a second weekend away (after visiting Nelson last weekend). Weβre there for 4 days, spending time with family, exploring the city and hopefully stopping in Banff on the way back for a little hike. We havenβt been there since last summer when we drove across Canada and Iβm so happy to be going back. Banff was definitely the highlight of our trip last summer, so it should be fun.
I wonβt be cooking much this weekend, but I did bring a carrot cake loaf with us. Iβve been testing it all week, which means we have a lot of it in the fridge. I suppose I could share a little.
The best part about this carrot cake loaf? It can be a nutritious breakfast or snack, yet it’s sweet enough for dessert.
Unlike my favorite banana bread, this carrot cake loaf is sweetened with dates, applesauce (and pineapple if youβd like), which makes it sweeter. Itβs insanely moist thanks to all the fruits and a touch of oil. I love it best when served with sunflower seed butter for a little boost of protein and extra flavor. Itβs the best combination, trust me! Plus, this way, youβre combining carbs and protein for a healthier breakfast or snack.
For a real treat, you could serve it as a cake with cream cheese frosting or maybe some coconut whipped cream or nice cream. Whichever way you decide to go, it will be delicious.
Watch How to Make the Recipe:
Looking for more last-minute sugar-free Easter desserts? Here are some of my favorites:
- Mini cookie dough chocolate mousse cups
- Fudgy gluten-free brownies
- Whole wheat carrot cake waffles
- Savory Vegan Biscuits with Scallions
- Spiced banana cake with cream cheese frosting
- Chocolate coconut oat bars
Fruit-Sweetened Carot Cake Loaf
Ingredients
- 1 cup Medjool dates, pitted
- 1 cup applesauce (room temperature)
- 1/4 cup olive oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cup carrots, finely grated
- 1 1/2 cup whole wheat or spelt flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon cinnamon, ground
- 1/4 teaspoon nutmeg, ground
- 1/4 teaspoon ginger
- Pinch of clove
- 1/2 teaspoon salt
- Walnuts and raisins (optional)
Instructions
- Preheat oven to 350F. Grease a loaf pan using butter or oil.
- In a food processor, add dates, applesauce, oil and vanilla. Process until smooth, about 1-2 minutes. Don’t worry if you have small pieces of dates. Add the grated carrots and pulse a few times. Set aside.
- In a medium bowl, stir together flour, cinnamon, nutmeg, ginger, clove, baking powder, baking soda and salt. Transfer the date mixture to the bowl as well as the eggs. Stir it all together until combined.
- Transfer to the prepared loaf pan. Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean. Wait 10 minutes before slicing.
Notes
If you make this carrot cake loaf, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, donβt forget to tag me on Instagram!
50 Comments
Julie Peterson
Do you think it would work with flax eggs?
Unsweetened Caroline
Hi Julie! I haven’t tried it yet, but I am planning on trying it soon. I will update the recipe when I do. If you try it, let me know how it turned out! It would help others too. π
Alida
Hi!! Is there a way to make it grain free??
Unsweetened Caroline
Hi Alida. Sorry but I haven’t tried it. It would change the recipe significantly if using grain-free flours. I’m not much help until I try it myself. Sorry! If you do try it, let me know. It could help others!
CarGo
Delicious! Made it as per the instructions (no mods), and with spelt flour. It was beautifully moist and succulent. My eight year old, who hates all cakes, gobbled three slices and is begging for more. Keep the fruit-sweetened recipes coming!
Unsweetened Caroline
Aww I’m so happy you both loved it!! Thank you for the 5 stars, it means so much. Don’t worry, I have many more fruit-sweetened recipes coming. Enjoy! π
Rachel
Wow another delicious recipe! Keep them coming π
I made it together with my kids and we all absolutely loved it! This is a real treat
Thank you so much
Unsweetened Caroline
Hi Rachel! I’m so happy you and your kids loved it. Enjoy!
Victoria
I am in love with this recipe and how “sweet” it tastes with no sugar! It has been the perfect pick-me up treat. Thank you!!
Unsweetened Caroline
Hi Victoria, I’m so happy you like it! Thank you for taking the time to leave a comment. I always love hearing what other’s think! Enjoy. π
Rachael
I just made this, and I’m trying to not eat the whole batch in one sitting! So delicious! I added walnuts and dark chocolate chips for a more “dessert” kind of feel, and it’s absolutely fabulous. And quick to pull together too! Thanks Caroline!
Unsweetened Caroline
Hi Rachael, thank you for taking the time to leave your feedback. I’m so happy you love it! those add-ins sound delicious. Enjoy! π
Rachel
Have you tried freezing this? I am expecting a baby and would love to freeze some treats beforehand
Thank you
Unsweetened Caroline
I have tried freezing it actually and it was still great when thawed! I froze it in an airtight container and let it thaw overnight in the fridge. Also, congrats on the baby! Freezer food definitely helps with a new baby. π
JasminTea
Turned out great. Followed the recipe exactly. Thanks for a treat free of refined sugar.
Nourished by Caroline
I’m so happy you like it! Thank you for taking the time to leave your feedback. Enjoy!
Joanna
I enjoyed making these with a few substitutions. I omitted ginger, nutmeg, and clove, ’cause I didn’t have them. I added a few tablespoons of almond flour, and some water because whenever I bake with whole wheat flour, the finished product turns dry and dense. Taste-wise, it’s good. Would you know how many calories are there in one slice?
Unsweetened Caroline
I’m happy you liked the taste of it! I’m sorry you gave it a 4 star review though as you didn’t exactly follow the recipe. It might be a little misleading for others looking at doing the recipe. Thank you for explaining your substitutions though. I don’t calculate the calories for the recipes on my blog at this time, but it’s something I’m hoping to do in the future. Sorry for the inconvenience! Have a great weekend. π
Faaiza
Hi!
I’ve just come across your blog & loving all your recipes. This carrot cake recipe is just what I was looking for. I wondered what your thoughts on rye flour for this recipe are? Would it work?
I tend to bake with spelt/rye/grain free flours, I’m no expert in that but it’s because I try to avoid wheat for health reasons.
I hope you can let me know what you think!
Thanks
π
Unsweetened Caroline
Hi Faaiza, thank you so much! To be honest, I’ve never used rye flour myself (other than buying rye bread), so I can’t be sure. However, I have tried the recipe with spelt flour and it was delicious! If you try it with rye, let me know! Otherwise, I hope the spelt gives you an option. π
Posy
This is delicious!!! I’ve been looking for whole fruit sweetened dessert recipes for a long time, and they’re definitely few and far between. Thank you for this site! I’m excited to try your other recipes. I made a few modifications to the carrot loaf: used 1 whole apple instead of applesauce (chopped and whirred with dates), 1/3 c olive oil for a slightly richer crumb, and doubled the ginger for a little more spice. Yum!!!
Unsweetened Caroline
I’m so happy you liked it! Thank you for letting me know and and I’m happy it turned out well with the adjustments. I hope you’ll love the other recipes too. Enjoy!!
Carol-Ann
I tried it twice and both times it was so wet that it was unedible yet the outside was brown. So upset that I wasted all those ingredients. Straight into the green bin.
Unsweetened Caroline
I’m so sorry that happened. I’m not sure what to say as I’ve never had this issue and I’ve had great feedback from everyone who’s tried the recipe. Did you by any chance change something in the recipe?
Em
I didn’t have any applesauce or dates, but I do have two bags of carrots and two bunches of bananas, both at the end of their rope. So I crossed my fingers and switched the applesauce and dates for two cups of mashed bananas (and made muffins instead of bread in case they were a little soft) and this has turned out quite well! Now I’m eager to get to the grocery store and try this as it was meant to be.
It’s quite difficult to find “sugar free” baking recipes where sugar isn’t just replaced with honey or maple syrup, so I’ve really been enjoying this site!
Unsweetened Caroline
Hi Em, thank you so much for your sweet comment! I’m so glad it turned out well, even with the substitutions. I’ll have to try it myself too! I hope you’ll enjoy the original recipe as well. π Happy weekend!
Natalie
Great recipe!!! I tried it using flax eggs and it worked really well. I made it for my 16 month old daughter, and she gobbled it.
Unsweetened Caroline
That’s so great to hear Natalie! I’m happy it worked out well with the flax egg, I have to try it myself. Thanks for sharing!
Aleef Noor
Hello,
This recipe is exactly what I was looking for, but I don’t have applesauce. Is it okay to leave it out?
Unsweetened Caroline
Hi Aleef, unfortunately the applesauce is an important part of the recipe as it adds moisture and some sweetness. The loaf may be dry without it. The closest alternative would be mashed bananas (in the same amount), although this would change the flavour. Otherwise, you could try adding oil, although I can’t guarantee any amount or that the result would be the same. I highly recommend sticking to the recipe if possible. Hope you’ll find something that works!
Alisha Ross
Canβt wait to try the recipes for Passover!! Thanks for the great recipes. I appreciate it so much!!
Unsweetened Caroline
Hi Alisha, I hope you’ll love the recipe! Enjoy. π
Michelle Hauser
This recipe is incredible; just incredible. I gave up sugar and white flour 4 years ago and also gave up baking. I do miss special-occasion baking, though, and this recipe fills the bill. You are a culinary genius.
Unsweetened Caroline
Hi Michelle, that’s SO sweet of you! Thank you, I’m so happy you love it. Enjoy. π
Samantha
Absolutely loved this recipe!
Did a few switches:
– Subbed four option for brown rice flour
– Subbed applesauce for mashed bananas
– Subbed vanilla extract for vanilla bean
– Did not have enough carrots so did half carrots, half apple
– Subbed olive oil for coconut oil
It turned out really well and i enjoyed it so so much! The natural sweetness was great, and not too sweet so it was right up my alley.
I will be trying it again this weekend, this time I will try mixing brown rice and chickpea flour, and substituting the eggs for flax eggs!
Nourished by Caroline
Hi Samantha, thank you so much for leaving your feedback. I’m so happy you liked it and that those substitutions worked well. It will help others, I’m sure. π Enjoy!
Danica
These were amazing! I have been on a no sugar challenge including added sugar and this site has been really nice. Thank you so much! Is there any way you can turn this into muffins?
Nourished by Caroline
Hi Danica, thank you so much for the sweet comment. I’m always happy to help! As for making them into muffins, I haven’t tried it yet. However, I’ve had success making other bread recipes into muffins by baking them for 15-18 minutes. It’s worth a try! If you want a recipe that’s been tested, I do have a recent carrot muffin recipe on the blog. They do have maple however, so I’m not sure if they fit your preferences. If so, look for maple carrot muffins on the blog. Hope this helps!
Fiona
Another fantastic recipe! I am so in love with your banana loaf recipe that I thought I’d try this one and it was so good. I used spelt flour and melted coconut oil in place of butter. I also added in some raisins (that looked a bit sad, so I soaked in hot water for 10 mins first) and chopped walnuts. The loaf is so juicy and moist, it’s the perfect recipe. Pulsing the carrots makes them disappear into the batter you you don’t get that ‘carroty’ look as with most carrot cakes. I think that’s a bonus though. I love that I can share this with my toddler for a morning snack. So happy to have found your wonderful website, thank you π
Nourished by Caroline
Thank you so much for the sweet comment Fiona! I’m so happy you love the recipe and that you found my website. Enjoy! π
Wendy
Hi, I saw that you said you could also add pineapple, but it didnβt say how or how much. Can you specific, as I would like to try it that way. Thanks!
Nourished by Caroline
Hi Wendy, you can use the same amount of pineapple as you would applesauce. I hope this helps. Let me know if you try it out! π (I will add that note in the recipe – Thanks!).
Ronak Mehta
Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do
Nourished by Caroline
I’m so happy to hear you loved it! Thank you so much for the kind words. π
K
How would you modify the cook time to make this into muffins?
Nourished by Caroline
Thank you for rating the recipe. π I haven’t tried it into muffins yet, but from experience with turning other breads into muffins, my guess would be around 18-20 minutes. If you try it, let me know how it turns out! I’ll also update the recipe when I try it too.
blancamecof
Hi Caroline! Loved this recipe and I’m looking forward to trying it. However I’ve got to ask, how do you make the applesauce??
Nourished by Caroline
Hi! I use store-bought unsweetened applesauce. I haven’t tried it with homemade applesauce yet! Let me know if you have more questions. I hope you’ll like it! π
Brier
Great recipe!
I made this with about 15 regular sized dates, and all purpose flour. The loaf turned out great.. I wouldn’t make it any other way now! It is especially tasty toasted with butter or peanut butter.
Nourished by Caroline
I’m so happy you like it! Thank you for sharing your feedback. Enjoy! π