Carrot Cake Bread {with Almond Flour}
This easy carrot cake banana bread recipe is not only so delicious, it is also gluten free, dairy free and sweetened by bananas and sweet potatoes.
Servings: 10
Calories: 242kcal
Equipment
- Almond Butter
Ingredients
- 1 cup ripe banana about 2 - 3 bananas
- 1 cup sweet potato puree Can also be replaced by more bananas
- 1/2 cup smooth almond butter
- 3 large eggs room temperature
- 1 pinch of seal salt
- 1 cup shredded carrots
- 1/2 cup chopped walnuts
- 3 - 4 tbsp coconut sugar if you prefer sweeter*
- 1 tsp baking soda
- 1 cup almond flour packed
- 2 tbsp coconut flour packed
- 1 tsp vanilla extract
- 1/3 cup raisins
Carrot Cake Spices
- 1 1/2 tsp cinnamon
- 1/2 tsp all spice
- 1/4 tsp nutmeg
Instructions
- Preheat the oven to 350 F.
- In a mixing bowl, mash bananas, sweet potatoes *, then add eggs, almond butter and vanilla extract. Whisk together using a hand mixer or a food processor.
- In a separate bowl, whisk together almond flour, coconut flour, coconut sugar, salt and carrot cake spices, and baking soda. Combine well until there is no clump left.
- Fold in shredded carrots, raisins, and walnuts.
- Line 9x5 loaf pan with parchment paper and spray with coconut oil. Pour the carrot cake bread mixture into the loaf pan.
- Bake 40 - 50 minutes or until a toothpick comes out clean.
- Let the carrot cake bread cool completely before adding cashew cream cheese frosting (recipe can be found here)
- Garnish with extra shredded carrot and walnuts. Cut into slices and Enjoy!
Notes
- *You can adjust the amount of sugar depending on preference. I personally only need 2 tbsp coconut sugar because the mashed bananas and sweet potatoes both provide sweetness to this recipe.
- For more tips, check the "Tips for the Best Carrot Cake Loaf" Section in this post.
Nutrition
Serving: 1slice | Calories: 242kcal | Carbohydrates: 21g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Cholesterol: 56mg | Sodium: 174mg | Fiber: 5g | Sugar: 11g