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RECIPE
14 INGREDIENTS7 STEPS1hr 20min

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!
Carrot Cake Loaf Recipe | SideChef
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!
Joyous Health
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
https://www.joyoushealth.com/
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Joyous Health
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
https://www.joyoushealth.com/
1hr 20min
Total Time
$1.33
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8
1 1/2 cups
Gluten-Free All-Purpose Flour
1/2 cup
Unsweetened Shredded Coconut
1/2 Tbsp
Baking Soda
1 tsp
Baking Powder
1 tsp
Ground Cinnamon
1/2 tsp
Ground Nutmeg
1 pinch
2
Eggs , whisked
1 1/2 cups
Grated Carrots
2 Tbsp
Coconut Oil , melted
1/2 cup
1/2 cup
Walnuts
1/2 cup
Raisins
or Dried Cranberries
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Nutrition Per Serving

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CALORIES
337
FAT
13.3 g
PROTEIN
5.1 g
CARBS
50.5 g

Author's Notes

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

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C). Grease standard size loaf pan or line with parchment paper.
Step 2
In a large bowl, combine Gluten-Free All-Purpose Flour (1 1/2 cups) , Unsweetened Shredded Coconut (1/2 cup) , Baking Soda (1/2 Tbsp) , Baking Powder (1 tsp) , Ground Cinnamon (1 tsp) , Ground Nutmeg (1/2 tsp) , Ground Ginger (1 tsp) and Salt (1 pinch) .
Step 3
In a separate bowl combine Eggs (2) , Coconut Oil (2 Tbsp) , Carrots (1 1/2 cups) and Maple Syrup (1/2 cup) .
Step 4
Add the wet ingredients to the large bowl of dry ingredients, stir together until combined.
Step 5
Fold in Walnuts (1/2 cup) and Raisins (1/2 cup) .
Step 6
Pour batter into loaf pan and bake for 45 minutes or until a fork inserted comes out clean.
Step 7
Let cool for 10 minutes, remove from loaf pan and let cool completely on cooling rack before slicing. I served mine with yogurt.
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Nutrition Per Serving
Calories
337
% Daily Value*
Fat
13.3 g
17%
Saturated Fat
7.1 g
36%
Trans Fat
0.0 g
--
Cholesterol
45.6 mg
15%
Carbohydrates
50.5 g
18%
Fiber
7.9 g
28%
Sugars
14.2 g
--
Protein
5.1 g
10%
Sodium
378.1 mg
16%
Vitamin D
0.2 µg
1%
Calcium
64.6 mg
5%
Iron
1.1 mg
6%
Potassium
314.0 mg
7%
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