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Carrot Cake Loaf

Breakfast & BrunchDairy Freegluten-freeVegetarian
This wonderful carrot cake loaf is gluten-free and can easily be made egg free with 2 flax eggs. It's hearty enough if you slather some almond butter on it or have it as an energizing afternoon snack.
Servings 9 slices

Ingredients

  • 1-1/2 cups gluten-free flour blend*
  • 1/2 cup unsweetened shredded coconut
  • 1-1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp ground ginger
  • Pinch salt
  • 2 eggs whisked
  • 1-1/2 cups grated carrots
  • 2 tbsp melted coconut oil measure when melted
  • 1/2 cup real maple syrup
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins or dried cranberries

Instructions

  • Preheat oven to 350F (180C). Grease standard size loaf pan or line with parchment paper.
  • In a large bowl, combine flour, shredded coconut, baking soda, baking powder, cinnamon, nutmeg, ginger and salt.
  • In a separate bowl combine eggs, melted coconut oil, grated carrots and maple syrup.
  • Add the wet ingredients to the large bowl of dry ingredients, stir together until combined.
  • Fold in walnuts and raisins.
  • Pour batter into loaf pan and bake for 45 minutes or until a fork inserted comes out clean. Let cool for 10 minutes, remove from loaf pan and let cool completely on cooling rack before slicing.
  • Store in the fridge for up to 1 week or slice and freeze for up to 3 months.

Notes

*I used Bob's Red Mill Gluten-free All-Purpose Baking Flour Blend
Find this recipe and more at https://www.joyoushealth.com/27377-blog-carrot-cake-loaf/