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Servings:

Carrot Cake Loaf

This carrot cake loaf is the quintessential comfort food. It's also Gluten-free, Dairy-free, packed with fibre, phytonutrients, vitamins and minerals, good fat, and it's hearty, delicious, a total crowd-pleaser and kid-approved too!

Total Time

1hr 20min

0.0

0 Ratings

Author: Joyous Health

Servings:

Ingredients

•

1 1/2 cups

Gluten-Free All-Purpose Flour

•

1/2 cup

Unsweetened Shredded Coconut

•

1 tsp

Baking Soda

•

1 tsp

Baking Powder

•

1 tsp

Simply Organic Cinnamon, Ground

•

1/2 tsp

Ground Nutmeg

•

1 tsp

Ground Ginger

•

1 pinch

Salt

•

Eggland's Best Classic Eggs , whisked

•

1 1/2 cups

Grated Carrots

•

2 Tbsp

Coconut Oil , melted

•

1/2 cup

Maple Syrup

•

1/2 cup

Walnuts

•

1/2 cup

Sun-Maid Raisins

or Dried Cranberries

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C). Grease standard size loaf pan or line with parchment paper.

In a large bowl, combine Gluten-Free All-Purpose Flour (1 1/2 cups) , Unsweetened Shredded Coconut (1/2 cup) , Baking Soda (1 tsp) , Baking Powder (1 tsp) , Simply Organic Cinnamon, Ground (1 tsp) , Ground Nutmeg (1/2 tsp) , Ground Ginger (1 tsp) and Salt (1 pinch) .

In a separate bowl combine Eggland's Best Classic Eggs (2) , Coconut Oil (2 Tbsp) , Carrots (1 1/2 cups) and Maple Syrup (1/2 cup) .

Add the wet ingredients to the large bowl of dry ingredients, stir together until combined.

Fold in Walnuts (1/2 cup) and Sun-Maid Raisins (1/2 cup) .

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. I served mine with yogurt.

Author's Notes

Store in the fridge for up to 1 week or slice and freeze for up to 3 months.

Nutrition Per Serving

CALORIES

319

FAT

12.5 g

PROTEIN

3.6 g

CARBS

49.8 g