Carrot Cake Bread

Name: Carrot Cake Bread
Total time: 55 min
Ingredients: 2 1⁄4 cups blanched almond flour; 3⁄4 cup arrowroot starch; 1⁄2 tsp. ground cinnamon; 1⁄4 tsp. salt; 1 1⁄4 tsp. baking soda; 2 Tbsp. coconut oil; 3⁄4 cup coconut palm sugar; 3 large eggs; 2 cups shredded carrots; 1⁄2 cup almond milk; 1⁄2 tsp. apple cider vinegar

Shop Ingredients

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

2 1⁄4 cups blanched almond flour
3⁄4 cup arrowroot starch
1⁄2 tsp. ground cinnamon
1⁄4 tsp. salt
1 1⁄4 tsp. baking soda
2 Tbsp. coconut oil
3⁄4 cup coconut palm sugar
3 large eggs
2 cups shredded carrots
1⁄2 cup almond milk
1⁄2 tsp. apple cider vinegar

Directions

Step 1
Preheat the oven to 350°F. Heavily grease two 7 1⁄2 " × 3 1⁄2 " loaf pans with nonstick cooking spray.
Step 2
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.
Step 3
Divide the batter evenly between the pans. Bake for 35 to 40 minutes until a toothpick inserted in the middle comes out clean and the tops of the loaves are golden brown.
Step 4
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.