Paleo Almond Flour Carrot Cake Bread
Warm spices, sweet shredded carrots, and crunchy walnuts folded into a tender, golden loaf — this is the kind of bake that makes the whole kitchen smell like a bakery. The base relies on almond flour and a touch of coconut flour instead of grain-based alternatives, which gives each slice a moist, slightly dense crumb that holds together beautifully. Maple syrup does the sweetening here, keeping everything free of refined sugar while still delivering that classic carrot cake warmth. A teaspoon of apple cider vinegar works quietly in the background, reacting with the baking soda to give the loaf just enough lift. Cinnamon, ginger, and nutmeg bring the familiar spiced depth you'd expect, and the roughly chopped walnuts add satisfying texture in every bite. The recipe makes 10 slices, so it's a great option for meal-prepping breakfasts or afternoon snacks through the week. Just be sure to let it cool completely before slicing — the crumb firms up as it rests and you'll get much cleaner, prettier pieces.
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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.
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