With Easter less than a week away, I keep seeing TONS of delicious carrot cake pictures and recipes posted, but of course, none of them are healthy. So I decided I would make my own Paleo Carrot “Cake” Bread. I say bread because it is denser and I intended it to be more for breakfast, however, it is just as delicious as cake! Im all about finding ways to fit extra veggies into my diet, and this was a success on the first try! This Paleo loaf is perfect for Easter when you may be craving all the sweets and treats.

Ingredients:

  1.  1 and 1/4 cup almond flour
  2.  1/4 cup coconut flour or collagen/grass fed protein
  3. 1/4 cup shredded coconut
  4.  3 tsp cinnamon
  5. 1 tsp ginger
  6. 1/2 tsp cardamom
  7.  1/2 tsp nutmeg
  8.  1/4 tsp salt
  9. 2 eggs
  10. 2 TB coconut oil melted
  11. 1 TB Apple Cider Vinegar
  12. 2 tsp vanilla
  13. 3 large carrots grated
  14. 1/2 cup chopped walnuts
  15. stevia or maple syrup to taste
  16. 1/4 cup coconut butter

Instructions:

  1. Preheat oven 350 degrees and grease a loaf pan
  2. Whisk together all the dry ingredients ( Almond flour, Coconut flour, shredded coconut, seasonings)
  3.  In separate bowl mix the wet ingredients (eggs, ACV, coconut oil, vanilla)
  4.  mix dry ingredients into the wet, add sweetener if desired
  5.  Stir in carrots and walnuts with a spatula
  6. Pour into loaf pan and pop into oven for 40-50 minutes, when a toothpick comes out clean
  7. Once cooled, melt 1/4 cup coconut butter and top it like icing! Enjoy!
  8. Refrigerate for storing

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