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Carrot Cake Loaf with Maple Glaze
Maggie @ Our Fine Day

Carrot Cake Loaf

The perfect Paleo addition to your Easter brunch! 
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12
Course: Breakfast, Dessert
Ingredients Method

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
  • 2 Tbsp Maple Syrup or Honey
  • 1 Tbsp Almond Butter
  • 1 Tbsp Coconut Butter or Oil

Method
 

  1. Preheat oven to 325º and grease a 9x5 loaf pan.
  2. Measure and melt honey and coconut oil in a microwave for 30 seconds or in the oven as it preheats.
  3. In a large bowl, combine the shredded carrots, oil and honey. Add the eggs and mix well.
  4. Add flours, salt, cinnamon, ginger, baking soda, and baking powder and combine.
  5. Fold in raisins and/or walnuts.
  6. 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.
  1. 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!