Healthy Carrot Cake Loaf
Servings: 10 slices
Calories: 564kcal
Ingredients
Bread
- 2 ½ cups almond flour
- ¼ cup coconut flour
- ½ teaspoon salt
- 1 teaspoons baking soda
- 1 tablespoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup cashew butter
- ½ cup coconut milk (or almond milk) room temperature
- ¾ cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup packed shredded carrots 2 large
- ⅓ cup raisins (optional)
- ¼ cup chopped pecans (optional)
Frosting
- 4 oz goat cheese log
- 2 tablespoons maple syrup
- 2 tablespoons coconut sugar
- 1 teaspoons vanilla
Instructions
- Preheat the oven to 325° and line a loaf pan with parchment paper.
- Make the bread. In a large bowl, combine the almond flour, coconut flour, salt, baking soda, cinnamon, and nutmeg. Stir to combine. Add in the cashew butter, coconut milk, maple syrup, eggs and vanilla. Stir well. Add in the carrots, raisins and pecans (if using). Stir until evenly incorporated. Scoop into the prepared pan, smoothing evenly.
- Bake for 45-50 min, until a toothpick inserted in the center comes out clean. Mine was a little under done, but that's how I like it. Let cool before frosting.
- Make the frosting. In a small bowl, combine the goat cheese, maple syrup, coconut sugar and vanilla. Mix really well, a whisk is best, until completely smooth. Spread over bread.
- Store any leftover bread covered in the fridge.
Nutrition
Calories: 564kcal | Carbohydrates: 41g | Protein: 19g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 42mg | Sodium: 306mg | Potassium: 196mg | Fiber: 8g | Sugar: 22g | Vitamin A: 2312IU | Vitamin C: 1mg | Calcium: 199mg | Iron: 3mg