Carrot Cake Loaf

Gluten + Dairy-Free.

What You’ll Need:

WET

• 2 eggs, can sub for flax eggs

• 2 tablespoons coconut oil, melted

• 2 tablespoons maple syrup (more if you like it very sweet)

• 1/2 cup nut milk, I used almond

• 1 teaspoon vanilla extract

DRY

• 1 1/4 cup oat flour

• 1 cup shredded carrots

• 1 teaspoon cinnamon

• 1/4 teaspoon baking soda

• 1 teaspoon baking powder

• 1/4 cup chopped pecans

• pinch of sea salt

The Method:

1. Preheat the oven to 350 degrees F. Coat a bread pan with coconut oil and parchment paper.

2. Shred the carrots, chop the pecans, and blend the oats (if not blended already) to form an oat flour.

3. In a large bowl mix the dry ingredients until thoroughly combined.

4. In a separate bowl mix the wet ingredients until thoroughly combined.

5. Pour the wet ingredients into the dry ingredients and mix with a whisk until thoroughly combined.

6. Pour the carrot cake mixture into the parchment-lined bread pan and place in the oven for 45-50 minutes.

7. Use a tooth pick to check the middle of the bread to make sure it’s done, if it comes out clean this means it’s done.

8. Let cool for 5 minutes and enjoy!