Carrot Bread

Yield: 10 serving
Preparation Time: 20 minutes
Cooking Time: 50 minutes


  • 1 cup blanched almond flour
  • 1 teaspoon coconut flour
  • ¼ teaspoon tapioca flour
  • ½ teaspoon organic baking powder
  • ½ teaspoon baking soda
  • ½ tablespoon ground turmeric
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 2/3 cup coconut sugar
  • 1/3 cup coconut oil, melted
  • 2 organic eggs
  • 1 cup carrot, peeled and grated
  • ½ cup walnuts, chopped


  1. Preheat the oven to 350 degrees F. Grease a 9x5-inch loaf pan.
  2. In a bowl, mix together flours, baking powder, baking soda, spices and salt.
  3. In another large bowl, add coconut sugar and coconut oil and beat until well combined.
  4. Add eggs, one at a time, beating well after each addition.
  5. Add flour mixture into egg mixture and mix until just combined.
  6. Gently, fold in carrot and walnuts.
  7. Place the mixture into prepared loaf pan evenly.
  8. Bake for about 45-50 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove from oven and keep onto a wire rack to cool in the pan for about 10 minutes.
  10. Carefully, invert bread onto the wire rack to cool completely before slicing.
  11. Cut into desire sized slices and serve.

Nutritional Information per Serving:

Calories: 238
Fat: 13.2g
Saturated Fat: 7.2g
Sodium: 146mg
Carbohydrates: 18g
Dietary Fiber: 2.2g
Sugar: 13.5g
Protein: 5.2g