Paleo Carrot Bread
If you love carrot cake, you'll love this baked Paleo Carrot Bread! This gluten-free carrot cake bread is incredibly moist and full of spices, chopped walnuts, and golden raisins, made with all grain-free ingredients.
Servings 12 slices
Ingredients
- ⅔ cup coconut sugar
- ⅓ cup coconut oil melted
- 2 tablespoons almond butter
- 2 eggs
- 1 cup blanched almond flour
- ¼ cup tapioca flour
- 1 teaspoon coconut flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 tablespoon turmeric
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup grated carrots
- ½ cup chopped walnuts optional
- ⅓ cup golden raisins optional
Instructions
- Preheat oven to 350°F. Grease a 9x5 loaf pan with coconut oil.
- Mix together the coconut sugar, melted coconut oil, and almond butter in a large bowl. Add the eggs one at a time, incorporating the first completely before adding the second. In another bowl, whisk together almond flour, tapioca flour, coconut flour, salt, baking powder, baking soda, turmeric, cinnamon, and nutmeg. Add the flour mixture to the wet mixture and combine. Add carrots, walnuts, and golden raisins and stir them in gently.
- Pour into prepared pan and bake until cooked through about 40 to 50 minutes. A knife or toothpick should come out clean when inserted into the center of the bread. Cool completely before slicing and serving.
