In a small bowl, whisk eggs, bananas and oil. Stir into dry ingredients just until moistened. Fold in carrots and pecans. Transfer to a greased 9x5-in. loaf pan. Bake until a …
Preview
See Also: Bread RecipesShow details
You need 2 mixing bowls: 1 for the dry ingredients including flour, baking powder, baking soda, salt, and spices and another mixing bowl for the wet ingredients including oil, brown sugar, applesauce/yogurt (either work), eggs, vanilla, and carrots. Combine everything together and pour into a greased loaf pan.
In a medium bowl, mix together almond flour, baking powder, cinnamon, and sea salt. Combine. Stir the wet and dry ingredients together. Finish the low carb sugar-free carrot cake batter. Add the grated carrots and pecans. Transfer. Spoon the batter into the prepared baking pans and smooth the top. TIP: Measure carefully.
When Spring is so close you can just about touch it, it’s time to break out the bowl and the whisk and bake up this Healthy Carrot Cake Loaf! It is so moist and made using a gluten-free and paleo-friendly blend of almond and coconut flour. This carrot bread is the perfect weekend (or weeknight!) baking project.
In a large bowl, combine flour, baking soda, cinnamon, nutmeg, baking powder and salt together. In a small bowl, combine carrots, brown sugar, raisins, milk, melted butter and beaten egg together. Add the carrot mixture to the flour mixture, stirring just until mixture is moist (over mixing will produce a dry/dense bread).