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An angled image of slices of frosted carrot cake loaf on a wooden board
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5 from 2 votes

Carrot Cake Loaf with Greek Yogurt Frosting (Clean Eat, Gluten Free!)

This carrot cake is studded with bites of carrots, nuts, and raisins. Soft, moist, and richly spiced, this warming cake gets topped with a healthy Greek yogurt frosting for a sweet treat that is simply divine.
Prep Time10 mins
Cook Time45 mins
rest time25 mins
Total Time1 hr 20 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 12
Calories: 268kcal
Author: Kitrusy


For the Carrot Cake:

For Greek Yogurt Frosting:


For the Carrot Cake:

  • Preheat your oven to 350°F and grease a 9x5 loaf pan or an 8" cake pan with coconut oil and line it with parchment to make unmolding easier.
  • In one bowl combine the dry ingredients - gluten free flour, almond flour, baking powder, baking soda, salt, cinnamon, ginger, clove, and nutmeg.
  • In another bowl combine the wet ingredients - eggs, molasses, extra light olive oil, coconut sugar, raw cane sugar, and vanilla or maple extract.
  • Add the dry ingredients into the wet ingredients and mix until incorporated. Then, fold in the shredded or finely blitzed carrots, chopped pecans or walnuts, and the raisins.
  • Pour the batter into your prepared pan and bake for 40-50 min at 350°F. Check it at the 40 minute mark using a skewer through the middle and if it comes out clean, your loaf is done.
  • Remove from the oven and allow your loaf to cool for 15-20 minutes in the tin before unmolding. Let cool another 15 minutes before cutting. If frosting, let it cool completely before frosting.

For the Greek Yogurt Frosting:

  • Bloom the powdered gelatin in 1 tbsp water and set aside for 5 minutes.
  • While the gelatin blooms, add Greek yogurt, sugar, extracts, salt to a bowl and whip/beat together until the sugar is fully dissolved.
    Note: If replacing the gelatin with a ⅔ tsp of xanthan gum, simple sprinkle it over the yogurt and whip it into the frosting.
  • Microwave/warm the gelatin for 5-6 seconds until it's warm and liquidous (not hot) and slowly stream it into the yogurt while still beating/whipping.
  • Let set in the fridge for 10-15 minutes. Frost when your cake/loaf is completely cooled.


  • Frosted Cakes: Keep your frosted cake stored in the fridge to maintain the Greek yogurt frosting's shape and consistency. Leaving it out too long can cause it to soften and melt.
    Unfrosted Cakes: Unfrosted, this cake can be stored in the fridge for 1 week, in the freezer for 2-3 months, or at room temperature in an airtight container for 3-4 days.


  • Do not use regular yogurt for the frosting, it's too thin and will not set, opt for a thicker Greek Yogurt (triple strained is the best).
  • If your frosting isn't as thick as you'd like after it's chilled in the fridge, double the gelatin or add a touch more xanthan gum. 
  • If you're not on a gluten free diet, you can replace the 1 cup of gluten free flour with 3/4 cup of whole wheat pastry or white whole wheat flour and 2 tbsp blanched almond flour (in addition to the 1/2 cup of blanched almond flour the recipe calls for).
  • If using whole wheat flour, add it first to your wet ingredients and let it rest for 10-15 minutes to allow the whole wheat to soften before adding in the rest of the dry ingredients and following the recipe as directed. If your batter looks too dry, you can add an extra tbsp of extra light olive oil.


Serving: 1slice | Calories: 268kcal | Carbohydrates: 33g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 164mg | Potassium: 212mg | Fiber: 3g | Sugar: 17g | Vitamin A: 2721IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg