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Cold, rainy, dreary Carolina weather has me wanting to bake!  And this Paleo Frosted Carrot Loaf from PaleOMG seems like just the thing!  I have most of the ingredients already in my pantry, so this may happen sooner rather than later!

Plus, like last week, it’s another easy way to sneak in some veggies on unsuspecting children (or adults or yourself, even!) while they think they’re having a treat!  It’s a win win all around!  If you’re not sensitive to dairy, regular cream cheese would probably work just fine.  Since that’s what’s in my fridge, that will probably be what I use, but I must say I’m intrigued by almond milk cream cheese.  Or you could leave it unfrosted if desired, but come on, why would you!? 😉

Happy Baking!

Paleo Frost Carrot Loaf


For the Frosting (if desired)


  1. Preheat oven to 350 degrees and grease an 8×4 loaf pan with shortening or oil.
  2. In a food processor (or stand mixer if you don’t have one), pulse/mix together bananas, maple syrupvanilla, eggs, and almond butter.
  3. Add remaining dry ingredients and pulse/mix until combined.
  4. Pour batter into a large bowl and add the carrots. Using a spatula, mix the batter with the carrots and then pour into the greased baking dish.
  5. Bake for 50-60 minutes or until a toothpick comes out clean from the center of the carrot loaf. Remove from oven and allow to cool completely.
  6. While the carrot loaf is baking, make the frosting.  Add the cream cheese to your stand mixer bowl.  Use the flat beater and whip on high speed until fluffy (about 2 minutes) scraping down the sides every 30 seconds or so. Add the maple sugar and vanilla and beat for another 2 minutes, until fully and combined.
  7. Place frosting in a closed container in the fridge and allow to set until the loaf is baked and cooled. Frost the loaf, slice up & enjoy!
Michelle Shuck

Michelle Shuck

CFP Owner/Coach

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