One of the best recipes is one that keeps on giving. That’s precisely how this glorious loaf was born! I took my favorite muffin recipe for my Carrot Pistachio Muffins with “Cream Cheese” frosting and just baked it in a new shape for an easy, travel-friendly loaf for sharing! No matter how you swing it, muffins or loaf, this recipe is full of flavors and textures and so great for those springtime get togethers!
Carrot Cake Cheesecake Loaf
(Gluten-free, Dairy-free, Grain-free, Paleo, Nut-free option)
1 cup cassava flour
2 tsp baking powder (I use a corn-free DIY version, found here)
2 tsp cinnamon
1/2 tsp cardamom
1/2 tsp sea salt (use 1/4 tsp if your pistachios are salted)
1/2 cup full fat coconut milk
2 tsp lemon juice
1 tsp vanilla extract
1/4 cup pure maple syrup
2 large eggs
1 cup shredded carrot
1/2 cup organic raisins, unsweetened
1/2 cup pistachios* (unsalted or lightly salted; can also sub nut of choice or leave out)
2 scoops collagen peptides, optional
Preheat oven to 350 degrees and line a standard loaf pan with parchment. Lightly grease with coconut oil.
In a medium bowl, sift together cassava, tapioca or arrowroot starch, baking powder, cinnamon, cardamom, and sea salt. Add shredded carrots and toss to coat.
In a separate small bowl, add pistachios and raisins and just enough additional cassava or tapioca starch (less than 1 Tbs) and toss to coat. This helps keep them from sinking to the bottom of your loaf while baking.
In a small bowl or large glass measuring cup, whisk together coconut milk, lemon juice, vanilla, melted ghee or coconut oil, maple syrup, coconut or maple sugar, and eggs.
Make a well in your dry ingredients and gently stir in your wet mixture, stirring just to combine. Add in your coated pistachios and raisins and stir. Let batter sit for just a few minutes.
Follow instructions below for cream cheese layer.
Add half of your loaf batter to your pan, layer in cream cheese mixture directly on top, then add remaining loaf batter. This doesn’t need to be perfect or exact.
Bake for 40-45 minutes. Oven temps vary, so check around the 35 minute mark and adjust time accordingly. You want the center to remain stable when you gently shake the pan, not wobbly. The top should be nicely browned.
Let cool for about 30 minutes, then slice and enjoy! Keeps best in the fridge.
"CREAM CHEESE" SWIRL
4 oz plain dairy-free cream cheese (I use this almond-based version. If you tolerate dairy you can also use a quality dairy-based cream cheese)
1 Tbs plain coconut milk yogurt (or yogurt of choice)
splash vanilla (less than 1/2 tsp)
2 tsp lemon juice
1 tsp coconut flour
Using a stand mixer with whisk attachment or handheld mixer, whisk together cream cheese and yogurt until well combined. Slowly drizzle in maple syrup and add splash of vanilla, lemon juice, and coconut flour. Whisk until smooth and well incorporated.
These flavors are so reminiscent of spring, and this loaf makes the perfect treat for sharing! Whether you opt for this version or the original muffins, you’re sure to love it. Happy baking!
In loving health,
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