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Carrot Spice Cranberry Loaf with Lemon Glaze

This loaf is so moist, dense but still fluffy and filled with spices; cinnamon, cardamom, ginger, nutmeg and cloves! It's also gluten-free since it's made with almond flour! It's amazing how you can sneak in veggies but can't even taste it! This loaf is perfect for a snack and even for kids!
Course Baking
Cuisine Baking
Keyword carrot cake, carrot spice cranberry loaf
Prep Time 10 minutes
Cook Time 55 minutes
Servings 8 slices
Author Winnie Kison


  • 3/4 cup coconut oil softened
  • 2/3 cup coconut sugar
  • 2 large eggs
  • 1 1/2 cups almond flour
  • 1 teaspoon sea salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 cups finely grated carrots about 3 carrots
  • 1 cup dried cranberries


  • Juice of 1 lemon
  • 1 cup confectioners sugar


  • Preheat oven to 350F. Prepare loaf pan with parchment paper or spray. 
  • In a large bowl, whisk together softened coconut oil and sugar. Add in eggs.
  • Mix in flour, sea salt, cinnamon, cardamom, ginger, nutmeg, cloves, baking powder and baking soda.
  • Grate carrots and fold into batter. Toss in cranberries until combined. Transfer to loaf pan and bake for 55 minutes. While loaf is baking, mix together glaze - juice of 1 lemon and confectioners sugar.
  • When loaf is done baking, allow to cool completely before pouring glaze over the tops. Cut into 8 slices!