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Carrot Cake Loaf
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

The perfect Paleo addition to your Easter brunch! 

Course: Breakfast, Dessert
Servings: 12
Author: Maggie @ Our Fine Day
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
  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.
For the Glaze:
  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!