May 13, 2011 by Leanne Vogel July 19, 2017
This classic [gluten free] carrot cake loaf is packed with healthy fats, fiber, and is free of refined sugars.
Dairy-free, Gluten-free, Refined Sugar-free, Soy-free, Vegetarian
I ended up using 3/4 cup of full fat coconut milk. Start with 1/2 cup and make sure you have the desired consistency [explained above]. If you live in a drier climate, you may have to go up to 3/4 cup.
I used olive oil because 1/2 cup coconut oil is expensive! I think it would have tasted richer with coconut oil, but either one will do the trick!
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.