Fruit-Sweetened Carrot Cake Loaf

Fruit-sweetened carrot cake loaf. This loaf is incredibly moist and naturally sweetened with dates and apple sauce. Have it for breakfast, snack or dessert!

A delicious fruit-sweetened dessert. The best part about this carrot cake loaf? It can be a nutritious breakfast or snack, yet it’s sweet enough for dessert.

Unlike my favorite banana bread, this carrot cake loaf is sweetened with dates, applesauce (and pineapple if you’d like), which makes it sweeter. It’s insanely moist thanks to all the fruits and a touch of oil. I love it best when served with sunflower seed butter for a little boost of protein and extra flavor. It’s the best combination, trust me! Plus, this way, you’re combining carbs and protein for a nutritious breakfast or snack.

To take it to the next level, try serving it with ice cream (like this date-sweetened vanilla ice cream) or your favorite frosting. Whichever way you decide to go, it will be delicious.

And if you’re looking for a vegan carrot cake loaf, check out my Vegan Carrot Cake Loaf with Streusel Topping.

How to Make A Fruit-Sweetened Carrot Cake Loaf:

Here are the steps that you need to make a delicious carrot cake loaf.

Getting Ready
Preheat the oven to 350°F. Grease a loaf pan using butter or oil.
Combine the Wet Ingredients
In a food processor, add the dates, applesauce, oil and vanilla. Process until smooth, about 1-2 minutes. Don’t worry if you have small pieces of dates. Add the grated carrots and pulse a few times. Set aside.
Combine the Dry Ingredients
In a medium bowl, stir together flour, cinnamon, nutmeg, ginger, clove, baking powder, baking soda and salt. Transfer the date mixture to the bowl as well as the eggs. Stir it all together until combined.
Bake
Transfer to the prepared loaf pan. Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean. Wait 10 minutes before slicing.

Tips to Make the Best Carrot Cake Loaf:

Make sure that you use the spoon and level method to measure flour. To do this, take a spoon to scoop the flour and add it to a measuring cup. Take the back of a knife to scrape and level the top. If scooping the flour directly with the measuring cup, you will end up using more flour than the recipe requires.
Use Medjool dates for the best results. I don’t recommend using Deglet Noor dates, which aren’t as sweet.
Add raisins and/or nuts to the batter if you want a crunch and extra sweetness.

Fruit-Sweetened Carrot Cake Loaf FAQ:

Can I Use Other Oils?

You can replace the olive oil with melted coconut oil or a light-tasting oil, like avocado oil.

Can I Use Different Flours?

I tested this recipe with spelt and whole wheat flour. The loaf was a bit too moist using spelt flour, but I still loved it. If you love extra moist (almost lightly undercooked) desserts, you can try it using spelt flour. Whole wheat flour resulted in a dryer, but still very moist loaf. I used whole wheat bread flour.

Can I Make This Recipe Vegan?

I haven’t tried it myself, but some have successfully made it using a flax egg. If you want a vegan recipe, you can check out this vegan carrot cake loaf with streusel topping (though this one is not fruit-sweetened).

Can I Make This Recipe Gluten-Free?

If you want to try a gluten-free option, I recommend using a 1:1 gluten-free flour mix. I haven’t tried it myself yet, so I can’t guarantee the same results. But it’s worth a try!

What Can I Use Instead of Apple Sauce?

You can replace the applesauce with crushed pineapple (in the same amount) or you can do half pineapple and half applesauce.

More Fruit-Sweetened Dessert Recipes:

Watch How to Make the Recipe:

Fruit-Sweetened Carot Cake Loaf

This carrot cake loaf is sweetened with dates and applesauce and is made high in fiber thanks to whole wheat flour. A nutritious breakfast, snack or dessert.

Course Dessert

Cuisine vegetarian

Prep Time 20

Cook Time 45

Total Time 1

Servings 8

Ingredients

1 cup pitted Medjool dates
1 cup apple sauce (room temperature)
1/4 cup olive oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cup finely grated carrots
1 1/2 cup whole wheat or spelt flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Pinch of clove
1/2 teaspoon salt
Walnuts and raisins (optional)

Instructions

Preheat the oven to 350°F. Grease a loaf pan using butter or oil.
In a food processor, add the dates, applesauce, oil and vanilla. Process until smooth, about 1-2 minutes. Don't worry if you have small pieces of dates. Add the grated carrots and pulse a few times. Set aside.
In a medium bowl, stir together flour, cinnamon, nutmeg, ginger, clove, baking powder, baking soda and salt. Transfer the date mixture to the bowl as well as the eggs. Stir it all together until combined.
Transfer to the prepared loaf pan. Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean. Wait 10 minutes before slicing.

Video

Notes

You can add raisins and walnuts if you’d like.

The loaf was a little overly moist using spelt flour, but I still loved it. If you love extra moist (almost lightly undercooked) desserts, you can try it using spelt. Whole wheat flour resulted in a dryer, but still very moist loaf. I used whole wheat bread flour.

You can replace the olive oil with melted coconut oil or a light-tasting oil (like avocado oil) if you prefer.

I use a spoon and level method for measuring flour.

You can try replacing the apple sauce with crushed pineapple (in the same amount) or you can do half pineapple and half applesauce.

If you make this carrot cake loaf, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!

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View Comments

Julie Peterson says:

2019-04-20 at 7:13 am

Do you think it would work with flax eggs?
- Unsweetened Caroline says:
  
  2019-04-20 at 8:15 am
  
  Hi Julie! I haven't tried it yet, but I am planning on trying it soon. I will update the recipe when I do. If you try it, let me know how it turned out! It would help others too. :)
Alida says:

2019-04-22 at 8:39 am

Hi!! Is there a way to make it grain free??
- Unsweetened Caroline says:
  
  2019-04-23 at 5:33 am
  
  Hi Alida. Sorry but I haven't tried it. It would change the recipe significantly if using grain-free flours. I'm not much help until I try it myself. Sorry! If you do try it, let me know. It could help others!
  - CarGo says:
    
    2019-11-17 at 12:22 pm
    
    Delicious! Made it as per the instructions (no mods), and with spelt flour. It was beautifully moist and succulent. My eight year old, who hates all cakes, gobbled three slices and is begging for more. Keep the fruit-sweetened recipes coming!
    - Unsweetened Caroline says:
      
      2019-11-17 at 11:31 pm
      
      Aww I'm so happy you both loved it!! Thank you for the 5 stars, it means so much. Don't worry, I have many more fruit-sweetened recipes coming. Enjoy! :)
- Rachel says:
  
  2019-07-26 at 9:46 am
  
  Wow another delicious recipe! Keep them coming :)
  I made it together with my kids and we all absolutely loved it! This is a real treat
  Thank you so much
  - Unsweetened Caroline says:
    
    2019-07-27 at 4:56 pm
    
    Hi Rachel! I'm so happy you and your kids loved it. Enjoy!
Victoria says:

2019-05-01 at 5:01 pm

I am in love with this recipe and how "sweet" it tastes with no sugar! It has been the perfect pick-me up treat. Thank you!!
- Unsweetened Caroline says:
  
  2019-05-03 at 8:35 am
  
  Hi Victoria, I'm so happy you like it! Thank you for taking the time to leave a comment. I always love hearing what other's think! Enjoy. :)
Rachael says:

2019-05-04 at 7:22 pm

I just made this, and I'm trying to not eat the whole batch in one sitting! So delicious! I added walnuts and dark chocolate chips for a more "dessert" kind of feel, and it's absolutely fabulous. And quick to pull together too! Thanks Caroline!
- Unsweetened Caroline says:
  
  2019-05-05 at 4:14 pm
  
  Hi Rachael, thank you for taking the time to leave your feedback. I'm so happy you love it! those add-ins sound delicious. Enjoy! :)
- Rachel says:
  
  2019-07-26 at 9:55 am
  
  Have you tried freezing this? I am expecting a baby and would love to freeze some treats beforehand
  Thank you
  - Unsweetened Caroline says:
    
    2019-07-27 at 4:58 pm
    
    I have tried freezing it actually and it was still great when thawed! I froze it in an airtight container and let it thaw overnight in the fridge. Also, congrats on the baby! Freezer food definitely helps with a new baby. :)
- JasminTea says:
  
  2021-01-10 at 2:26 pm
  
  Turned out great. Followed the recipe exactly. Thanks for a treat free of refined sugar.
  - Nourished by Caroline says:
    
    2021-01-11 at 9:52 am
    
    I'm so happy you like it! Thank you for taking the time to leave your feedback. Enjoy!
Joanna says:

2019-06-07 at 1:17 am

I enjoyed making these with a few substitutions. I omitted ginger, nutmeg, and clove, 'cause I didn't have them. I added a few tablespoons of almond flour, and some water because whenever I bake with whole wheat flour, the finished product turns dry and dense. Taste-wise, it's good. Would you know how many calories are there in one slice?
- Unsweetened Caroline says:
  
  2019-06-08 at 8:31 am
  
  I'm happy you liked the taste of it! I'm sorry you gave it a 4 star review though as you didn't exactly follow the recipe. It might be a little misleading for others looking at doing the recipe. Thank you for explaining your substitutions though. I don't calculate the calories for the recipes on my blog at this time, but it's something I'm hoping to do in the future. Sorry for the inconvenience! Have a great weekend. :)
Faaiza says:

2019-08-16 at 7:53 am

Hi!
I've just come across your blog & loving all your recipes. This carrot cake recipe is just what I was looking for. I wondered what your thoughts on rye flour for this recipe are? Would it work?
I tend to bake with spelt/rye/grain free flours, I'm no expert in that but it's because I try to avoid wheat for health reasons.

I hope you can let me know what you think!

Thanks

:)
- Unsweetened Caroline says:
  
  2019-08-17 at 9:47 am
  
  Hi Faaiza, thank you so much! To be honest, I've never used rye flour myself (other than buying rye bread), so I can't be sure. However, I have tried the recipe with spelt flour and it was delicious! If you try it with rye, let me know! Otherwise, I hope the spelt gives you an option. :)
Posy says:

2019-08-18 at 12:00 pm

This is delicious!!! I've been looking for whole fruit sweetened dessert recipes for a long time, and they're definitely few and far between. Thank you for this site! I'm excited to try your other recipes. I made a few modifications to the carrot loaf: used 1 whole apple instead of applesauce (chopped and whirred with dates), 1/3 c olive oil for a slightly richer crumb, and doubled the ginger for a little more spice. Yum!!!
- Unsweetened Caroline says:
  
  2019-08-18 at 2:16 pm
  
  I'm so happy you liked it! Thank you for letting me know and and I'm happy it turned out well with the adjustments. I hope you'll love the other recipes too. Enjoy!!
Carol-Ann says:

2019-11-10 at 6:10 pm

I tried it twice and both times it was so wet that it was unedible yet the outside was brown. So upset that I wasted all those ingredients. Straight into the green bin.
- Unsweetened Caroline says:
  
  2019-11-11 at 5:03 am
  
  I'm so sorry that happened. I'm not sure what to say as I've never had this issue and I've had great feedback from everyone who's tried the recipe. Did you by any chance change something in the recipe?
Em says:

2019-11-15 at 10:31 am

I didn't have any applesauce or dates, but I do have two bags of carrots and two bunches of bananas, both at the end of their rope. So I crossed my fingers and switched the applesauce and dates for two cups of mashed bananas (and made muffins instead of bread in case they were a little soft) and this has turned out quite well! Now I'm eager to get to the grocery store and try this as it was meant to be.

It's quite difficult to find "sugar free" baking recipes where sugar isn't just replaced with honey or maple syrup, so I've really been enjoying this site!
- Unsweetened Caroline says:
  
  2019-11-16 at 5:35 am
  
  Hi Em, thank you so much for your sweet comment! I'm so glad it turned out well, even with the substitutions. I'll have to try it myself too! I hope you'll enjoy the original recipe as well. :) Happy weekend!
Natalie says:

2020-01-13 at 6:38 pm

Great recipe!!! I tried it using flax eggs and it worked really well. I made it for my 16 month old daughter, and she gobbled it.
- Unsweetened Caroline says:
  
  2020-01-14 at 8:11 am
  
  That's so great to hear Natalie! I'm happy it worked out well with the flax egg, I have to try it myself. Thanks for sharing!