Carrot Loaf with Lighter Cream Cheese Icing – Gluten Free

Carrot Loaf with Lighter Cream Cheese Icing – Gluten Free

By Susan Arruda

YIELD: 1 loaf (8.5 X 5″ loaf pan used) – 10 Slices


¾ cup sorghum flour
¾ cup quinoa flour
2 tbsp. ground flaxseed
4 tsp. GF (gluten free) baking powder
2 tsp. xanthan gum
1 tsp. baking soda
¼ tsp. salt
1 tsp. ground cinnamon
½ tsp. ground ginger
1/8 tsp. coriander


2 large eggs
½ cup packed brown sugar
1 tsp. vanilla extract
1/3 cup high quality vegetable oil
¼ cup Greek yogurt
2 cups shredded carrots


Combine dry ingredients in a large bowl.  Beat eggs in separate bowl, add the sugar and beat together. Add the remainder of the wet ingredients and mix.  Add the shredded carrots and stir to combine.
Add the dry ingredients to the wet and mix gently using a large spoon until well combined.

Prepare a loaf pan by lining with sheet of parchment paper that overlaps over the sides of the loaf pan.  Allowing for overlap over the edges will enable you to remove the loaf with much greater ease.

Bake @ 350 oF for approximately 25 minutes or until a skewer or toothpick inserted in the center comes out clean.
Allow to cool slightly before removing from the pan. 

Remove the baked loaf by lifting the edges of the overlap parchment paper.

OPTIONS: Transform this into a CARROT CAKE recipe by adding the light frosting and/or adding more brown sugar or agave nectar to the recipe itself.



·         Servings Per Recipe: 10
·         Amount Per Serving
·         Calories: 180.9
·         Total Fat: 9.2 g
·         Cholesterol: 38.0 mg
·         Sodium: 247.4 mg
·         Total Carbs: 26.0 g
·         Dietary Fiber: 2.7 g
·         Protein: 3.8 g



¼ cup light cream cheese
¼ cup fat free cream cheese
1 tsp. lemon juice
½ tsp. pure vanilla extract
½ cup + 1 tbsp. sifted GF (gluten free) icing/confectioners` sugar

Beat the above ingredients together with a mixer until well combined.  Spread onto COOLED cake. For a thicker frosting, place the mixture into the refrigerator to thicken, if required, prior to spreading on cake.

                                                               FROSTING NUTRITIONAL INFO:

·         Servings Per Recipe: 10
·         Amount Per Serving
·         Calories: 37.6
·         Total Fat: 0.9 g
·         Cholesterol: 0.0 mg
·         Sodium: 22.1 mg
·         Total Carbs: 6.4 g
·         Dietary Fiber: 0.0 g
·         Protein: 1.0 g