Carrot Cake Bread

This is a very lightly sweetened, low-glycemic version of carrot cake. This bread would make a perfect breakfast on weekday mornings. Just toast it, and spread it lightly with cream cheese or your favorite low-sugar jam.

Serves: 16Hands-on: 15 minutesTotal: 55 minutesDifficulty: Easy

Serves: 16

Ingredients

  • 2¼ cups blanched almond flour
  • ¾ cup arrowroot starch
  • ½ tsp. ground cinnamon
  • ¼ tsp. salt
  • 1¼ tsp. baking soda
  • 2 Tbsp. coconut oil
  • ¾ cup coconut palm sugar
  • 3 large eggs
  • 2 cups shredded carrots
  • ½ cup almond milk
  • ½ tsp. apple cider vinegar

Directions

  • Preheat the oven to 350°F. Heavily grease two 7½ " × 3½ " loaf pans with nonstick cooking spray.
  • In a medium bowl, whisk the almond flour, arrowroot starch, cinnamon, salt, and baking soda. Set aside. In a large bowl, mix the melted coconut oil, coconut sugar, eggs, carrots, almond milk, and apple cider vinegar. Stir the whisked dry ingredients into the wet ingredients.
  • Divide the batter evenly between the pans. Bake for 35–40 minutes until a toothpick inserted in the middle comes out clean and the tops of the loaves are golden brown.
  • Allow the loaves to cool on a wire rack for one hour before slicing and serving. Wrap leftover bread in plastic wrap and store in zippered bags in the freezer for up to one month.

Recipe Information

Serves: 16

Ingredients

  • 2¼ cups blanched almond flour
  • ¾ cup arrowroot starch
  • ½ tsp. ground cinnamon
  • ¼ tsp. salt
  • 1¼ tsp. baking soda
  • 2 Tbsp. coconut oil
  • ¾ cup coconut palm sugar
  • 3 large eggs
  • 2 cups shredded carrots
  • ½ cup almond milk
  • ½ tsp. apple cider vinegar

Directions

  • Preheat the oven to 350°F. Heavily grease two 7½ " × 3½ " loaf pans with nonstick cooking spray.
  • In a medium bowl, whisk the almond flour, arrowroot starch, cinnamon, salt, and baking soda. Set aside. In a large bowl, mix the melted coconut oil, coconut sugar, eggs, carrots, almond milk, and apple cider vinegar. Stir the whisked dry ingredients into the wet ingredients.
  • Divide the batter evenly between the pans. Bake for 35–40 minutes until a toothpick inserted in the middle comes out clean and the tops of the loaves are golden brown.
  • Allow the loaves to cool on a wire rack for one hour before slicing and serving. Wrap leftover bread in plastic wrap and store in zippered bags in the freezer for up to one month.

Nutrition Information

Nutrition Information
Amount per serving
Calories180
Total Fat11g
Saturated Fat2.5g
Cholesterol35mg
Sodium180mg
Total Carbohydrate18g
Dietary Fiber2g
Sugars8g
Protein5g