Carrot Loaf
Scale
Ingredients
Dry ingredients
- 2 cups packed almond flour
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
Wet ingredients
- 4 large eggs room temperature
- 1/2 cup maple syrup
- 1/3 cup drippy almond butter
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1/3 cup melted coconut oil
- 3 cups shredded carrots
Optional:
½ cup walnuts or pecans
(optional) For the frosting:
- 1/2 cup coconut cream
- 1/4 cup honey
- Juice of 1/2 lemon
- 1 tsp arrowroot powder to make it thick
Instructions
- Preheat oven to 350F. Prepare your loaf pan— I use a baking sheet so it doesn’t stick or you can use a healthy baking spray like Ghee.
- In a large bowl, combine all dry ingredients. In a second bowl, combine the wet ingredients, stirring in the carrot shreds and nuts (if using). If you’d like to add unsweetened raisins or cranberries, this is when you would do it.
- Combine both bowls of ingredients.
- Pour into prepared pan and bake for around 45 minutes. I checked at 35 minutes, and tent with foil if the crust is getting too browned.
- To frost, add all ingredients to a pan on the stove and whisk until thickened and combined.
- Make sure to wait until completely cool before frosting Pour your glaze over the cake and enjoy.
Find it online: https://www.jaynewilliams.com/recipe/carrot-loaf/