It feels like we were JUST in the thick of Christmas celebrations, and yet Easter is already on the horizon!
In all honesty, Easter hasn’t been much of a “thing” for us in recent years. I hope that will change once we have little ones in the picture because I can totally get behind easter egg hunts and big baskets stuffed with lots of goodies! I just feel like it is a kid-centered holiday, but in the meantime, we can make due with Mimosas and a big Easter Brunch!
It’s been a while since I’ve done any baking, and I got the itch this past weekend. I love cooking and baking depending on the season and temperature outside, and I’ll be darned if it didn’t feel like a perfect spring day last Sunday.
Rich, beautiful Carrot Cake recipes have been catching my eye on Instagram lately, but I wanted to make something that could be healthy enough to have with breakfast on Easter Sunday (without a gnarley blood sugar spike), but just sweet and rich enough to pass as dessert with brunch or lunch.
This loaf turned out just that…with a full cup of carrots in there, it could practically pass as health food! It’s perfectly moist and just sweet enough to feel like a treat. With the addition of the glaze, the Carrot Cake Loaf feels downright indulgent! I love that it is only naturally sweetend, so I felt good about having a slice as a mid-morning snack throughout the week.
Whether you are looking for a special weekend treat the next time spring is in the air, a perfect addition to your Easter breakfast/brunch/lunch spread, or just a delicious baked good to enjoy with a cup of coffee, this is where it’s at! I love how easy a loaf is to make (just stir ingredients, pour, and bake) but you could also make these as muffins instead…sometimes a personal serving is best! I would just cut the cooking time down to about 20 minutes.
Ingredients 
- 1 cup shredded carrots (about 1 large carrot)
- 1/3 cup coconut oil
- 1/3 cup honey
- 3 eggs
- 2 cups almond flour
- 2 Tbsp coconut flour
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1 tsp baking soda
- 1 tsp baking powder
- 1/3 cup raisins (optional)
- 1/3 cup walnuts (optional)
For the Glaze: 
- 2 Tbsp Maple Syrup or Honey
- 1 Tbsp Almond Butter
- 1 Tbsp Coconut Butter or Oil
Instructions
- Preheat oven to 325º and grease a 9×5 loaf pan.
- Measure and melt honey and coconut oil in a microwave for 30 seconds or in the oven as it preheats. In a large bowl, combine the shredded carrots, oil and honey. Add the eggs and mix well.
- Add flours, salt, cinnamon, ginger, baking soda, and baking powder and combine. Fold in raisins and/or walnuts.
- Pour mixture into the loaf pan, and bake in the 325º oven for 35-40 minutes, or until a toothpick comes out of the center clean.
For the Glaze: 
- When the Carrot Cake Loaf is almost finished baking, or you are almost ready to serve the bread, simply melt together maple syrup, almond butter, and coconut butter/oil. Allow to cool for 10-20 minutes, then drizzle or pour glaze over the top of the loaf!
This is a perfectly lovely and healthy dessert to serve with Easter Brunch, or to enjoy as a mid-morning snack any day of the week! It is only naturally sweetened, making it a healthy choice and guilt free! Plus…the carrots basically make this loaf a well-balanced superfood! 
Ingredients
Method
- Preheat oven to 325º and grease a 9×5 loaf pan.
- Measure and melt honey and coconut oil in a microwave for 30 seconds or in the oven as it preheats.
- In a large bowl, combine the shredded carrots, oil and honey. Add the eggs and mix well.
- Add flours, salt, cinnamon, ginger, baking soda, and baking powder and combine.
- Fold in raisins and/or walnuts.
- Pour mixture into the loaf pan, and bake in the 325º oven for 35-40 minutes, or until a toothpick comes out of the center clean.
- When the Carrot Cake Loaf is almost finished baking, or you are almost ready to serve the bread, simply melt together maple syrup, almond butter, and coconut butter/oil. Drizzle or pour over the top of the loaf!
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