Carrot Cake Loaf

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 Walnut (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.