Mustard Free Spiced Carrot Cake Loaf
Total time1 hr 30 min
Prep time15 min
Cook time55 min
4.5(4)
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Learn more →Ingredients
10 servings
For the loaf
- 2 cups almond flour
- ¼ cup tapioca starch
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp fine salt
- 3 large eggs
- ⅓ cup pure maple syrup
- ¼ cup coconut oil, melted and cooled
- 1 tsp pure vanilla extract
- 1 ½ cups finely grated carrots (about 3 medium carrots)
- ⅓ cup raw walnuts, roughly chopped
For the drizzle
- ¼ cup full-fat coconut cream (the thick layer from a chilled can)
- 1 tbsp pure maple syrup
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a thin layer of coconut oil and line the bottom and long sides with a strip of parchment paper, leaving an overhang on each side.
- 2
In a large mixing bowl, whisk together the almond flour, tapioca starch, baking powder, baking soda, cinnamon, ginger, turmeric, and salt until evenly combined with no lumps.
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