BHA & BHT Free Paleo Almond Flour Carrot Cake Bread
Total time1 hr 30 min
Prep time15 min
Cook time55 min
5.0(20)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
10 servings
For the bread
- 2 cups almond flour
- 2 tbsp coconut flour
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp fine sea salt
- 3 large eggs
- ⅓ cup maple syrup
- ¼ cup coconut oil, melted and cooled
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 ½ cups shredded carrots (about 3 medium carrots)
- ½ cup walnuts, roughly chopped
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with coconut oil and line the bottom and long sides with a strip of parchment paper, leaving an overhang on each side to act as handles.
- 2
In a large bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined with no lumps.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!