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Raisin Pecan Carrot Cake Loaf

A raisin pecan carrot cake loaf topped with a honey cream cheese frosting! So fluffy and packed with different textures from the carrots, raisins and pecans mixed in! 
Course Baking, Dessert, Snack
Keyword raisin pecan carrot cake loaf
Prep Time 15 minutes
Cook Time 45 minutes
Servings 8 slices
Author winnie liong


  • 1 cup oat flour
  • 1/2 cup whole wheat flour
  • 1 tbsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/2 cup maple syrup
  • 1 large egg
  • 1/2 cup applesauce unsweetened
  • 1 tsp vanilla extract
  • 1/2 cup almond milk
  • 2 cups shredded carrots
  • 1/2 cup pecans
  • 1/2 cup raisins

Honey Cream Cheese Frosting

  • 8 oz vegan cream cheese
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 1 tsp almond milk


  • Preheat oven to 350 F. Prepare 9 x 5 loaf pan with parchment paper or oil spray.
  • In a large bowl, mix together oat flour, baking soda, cinnamon and sea salt.
  • Add in egg, applesauce, vanilla and almond milk. Fold in shredded carrots, pecans and raisins.
  • Add batter into loaf pan and bake for 45 minutes. While baking, mix together honey cream cheese frosting and leave in fridge.
  • When the carrot cake is done, allow to cool for 10 minutes before spreading frosting on top and cutting into 8 slices!