- 1 cup blanched almond flour
- 1/2 cup quinoa flakes
- 1/2 cup arrowroot flour or starch
- 1/2 cup coconut sugar
- 1/4 cup flax seed, ground
- 1/4 cup coconut flour
- 2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon Himalayan rock salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 2 eggs
- 1/2 – 3/4 cup coconut milk – see note
- 1/2 cup extra virgin coconut oil OR extra virgin olive oil – see note
- 1 teaspoon pure vanilla extract
- 1 cup carrots, grated
- 1/2 cup raisins
- 1/2 cup walnuts
- 1 batch of cashew cream “cheese” icing
- Preheat oven to 350F and grease a 7.5? x 3.5? loaf pan. I used a silicon loaf pan so no greasing was needed.
- In a large bowl, combine almond flour, quinoa flakes, arrowroot, coconut sugar, flax seed, coconut flour, salt, baking soda, cinnamon, and nutmeg
- In a separate bowl, mix together eggs, coconut milk, oil, and extract.
- Add wet to dry and stir until combined. The batter should be a similar consistency as muffins – creamy and thick, but not doughy and firm.
- Stir carrots, raisins and walnuts.
- Scoop batter into prepared pan and bake for 60 – 70 minutes, or until toothpick inserted comes out clean.
- Allow to cool for a couple minutes before removing it from the pan [if you’re not using a silicon pan, keep the loaf in the pan for 1 hour] Allow to cool for a total of 2 hours.
- Drizzle with cashew cream “cheese” icing and serve.
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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!
Nutrition Information Per Serving
- Calories: 297
- Calories from Fat: 186
- Total Fat: 20.6
- Saturated Fat: 9.6 g
- Cholesterol: 20> mg
- Sodium: 132 mg
- Carbs: 23.1 g
- Dietary Fiber: 3.8 g
- Net Carbs: 19.3 g
- Sugars: 10.2 g
- Protein: 6.3 g