Carrot Cake Loaf

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Since finding out about my own personal struggle with insulin resistance and PCOS, I am on a mission to get my body where it needs to be. Weight loss is never an easy journey, pair that with crazy hormones, it’s been quite a ride.

I am working so hard at breaking this vicious cycle for myself, but in doing so, I can’t and will not give up my love for cooking and baking. Because none of us need to do that!

I have had so much fun in the kitchen, trying new recipes and making our old favorite recipes more low carb friendly for us, and ultimately for you!

I do not believe my joy for food will ever go away, because I can talk, read, write, browse, eat…. all day long. I have made a choice to put the right foods in my body, to make it work the best it can. I have also made a choice to indulge in healthy treats from time to time, that don’t derail me from my goals.

Life is definitely all about moderation, and if you can make your treats healthy for you, you aren’t cheating. You are living!

There are some things you can say that life is not worth living without, if I was dramatic I would say this Carrot Cake Loaf! I personally feel happier knowing I have found a slightly sweet bread that I can put together really fast, that gives me a tasty snack with delicious carrot cake flavor! Carrot cake is one of my favorites, and this did not disappoint! I hope you try it!

Carrot Cake Loaf

Ingredients

  • 2 cups almond flour
  • 3 tbsp coconut flour
  • 1/8 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 cup carrots, grated
  • 3 eggs
  • 3 tbsp coconut oil, melted
  • 1/2 cup unsweetened applesauce
  • 1/4 cup swerve sweetener {or 1/2 cup sugar, honey, etc}
  • 1 tsp vanilla extract

Directions

Preheat oven to 350 degrees.

Combine all dry ingredients in a bowl and mix together. {almond flour, coconut flour, salt, baking soda, baking powder and cinnamon}

In a mixing bowl, add eggs and swerve sweetener. Mix to combine, then adding coconut oil, unsweetened applesauce and vanilla extract.

Add dry ingredients to wet ingredients in mixing bowl and combine.

Then add grated carrot to batter.

Grease a bread/loaf pan with nonstick spray {butter or coconut oil} and pour batter into pan, spreading evenly.

Place in oven and bake for 30-32 minutes until top is browned and inserted toothpick comes out clean.

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Remove from oven and allow to cool.

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Then it’s time to slice it up and serve!

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It is moist, delicious and just subtly sweet- making it the perfect bread to eat as is, put a little butter on it, or make it into french toast! I think next time, I’ll even drizzle a little cream cheese frosting over it!

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Happy eating!!

Do you have a favorite loaf or bread recipe?

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