Carrot Cake Loaf
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Cook time: 
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Serves: 10
 
Ingredients
  • 1 cup ground almonds (almond meal)
  • 2 tablespoons coconut flour
  • ½ cup dried dates, chopped
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • Pinch of salt
  • 3 eggs
  • 2 ripe banana's
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons coconut oil
  • Dash of vanilla extract
  • 2 cups grated carrots
  • ½ chopped walnuts
Instructions
  1. Pre-heat the oven at 180 degrees and prepare a loaf pan lined with baking paper.
  2. In the food processor place the almond meal, coconut flour, dates, ginger, cinnamon and salt. Process until the mixture is combined and the dates are very fine.
  3. Place the dry mixture into a large bowl and set aside.
  4. Now place all of the wet ingredients into the food processor including the eggs, banana's, apple cider vinegar, coconut oil and vanilla.
  5. Blend in the food processor until smooth and combined.
  6. Add the carrots and chopped walnuts to the bowl of dry ingredients and then add the wet ingredients. Stir until combined.
  7. Place the loaf batter in the loaf tin and place in the oven for 25-30 minutes or until the skewer comes out clean.
  8. Slice the loaf and eat warm straight from the oven or eat it once it has cooled.
Recipe by Real Food Pledge with Caralee Fontenele at https://realfoodpledge.com/carrot-date-loaf/