Carrot Cake Loaf
This past week I was getting ready to celebrate Passover. I shared two of my favorites: Nanny’s Meatballs and Chocolate Chip Coconut Macaroons.
Now, even though we still celebrate this evening, I’m ready to move my April festiveness along and get ready for Easter. I’m thinking an easter Sunday brunch with this perfectly moist, and of course grain-free, Carrot Cake Loaf is a must. Best part? It’s easy to throw together! You simply need one bowl; no mixer, nothing fancy.
Paleo Carrot Cake Loaf
prep Time 5 min Cook Time 20 min Yields 6
Ingredients
2 cups almond flour
3 tsp coconut flour
3 eggs
2 tbsp coconut oil
3 tbsp raw honey (add an additional 1/2 tbsp if you like things a bit sweeter)
1/3 cup unsweetened apple sauce
1/3 cup grated organic carrots
1 tsp organic vanilla extract
1/8 tsp Himalayan sea salt
1/2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
Optional: 1/3 cup Enjoy Life's mini chocolate chips
Optional: 1/4 cup raisins
Optional: 1/3 cup walnuts, chopped
Directions
1. Preheat oven to 350
2. In a mixing bowl, combine dry ingredients
3. Add in wet ingredients and mix well
4. Add in carrots and optional ingredients
5. Grease bread pan
6. Pour in batter
7. Bake for 20-25 minutes until a toothpick comes out clean
