Goji Carrot Cake Loaf

This vegan, gluten-free and refined sugar-free superfood cake is the perfect satisfying and nourishing treat to savour over the weekend!

  • Goji berries are amazing for a great mood, sleep quality and a strong immune system.
  • Carrots are rich sources of beta-carotene.
  • Perfect for breakfast, snack or dessert!


  • 1/4 cup Organic Burst Goji berries
  • 4 flax eggs (4 tablespoons flaxseed + 1 cup water)
  • ½ cup rice malt syrup
  • ⅓ cup coconut oil
  • 1.5 teaspoons vanilla extract
  • 1 tablespoon apple cider vinegar
  • ½ cup coconut flour
  • ¾ cup almond flour
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon cinnamon
  • ¼ teaspoon Himalayan/sea salt
  • ¾ cup shredded carrots
  • ½ cup pecans, chopped


  • ½ cup cashews, soaked
  • 3 tablespoons rice malt syrup
  • ½ teaspoon vanilla extract
  • 2 teaspoons coconut oil
  • Pinch of salt


  1. Preheat oven to 350ºF (about 175ºC)
  2. In a medium bowl, whisk the wet ingredients) flax eggs, rice malt syrup, coconut oil, vanilla extract and vinegar).
  3. In a separate large bowl, whisk in all the dry ingredients (coconut flour, almond flour, baking powder, baking soda, cinnamon and salt).
  4. Stir in wet mixture into dry.
  5. Lastly, fold in carrots, Organic Burst Goji berries and chopped pecans.
  6. Transfer batter into an oiled loaf pan.
  7. Bake for 50-60 minutes, or until loaf turns a golden brown and toothpick test comes out clean.
  8. Let carrot cake loaf cool completely before frosting.
  9. While carrot cake loaf is cooling down, place all frosting ingredients in a food processor or blender.
  10. Blend until a smooth, scraping down the sides of the processor every now and then.
  11. Once carrot cake loaf is completely cool, spread frosting on top of the carrot cake.

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