Oh Carrot Cake how we adore you. We all have memories of grandma's house and fresh cake out of the oven, packed with butter and sugar. Well we have brought you a loaf with all the memories but none of the guilt. This Carrot Cake Loaf is totally gluten free, dairy free and grain free.
You can also make this recipe as a cake if you prefer. However, we made a loaf because we felt it slightly more socially acceptable to have three slices at once of Carrot Cake Bread than it was to have three slices of Carrot Cake.... purely semantics, but we're rolling with it. To top it off, our 'cream cheese' frosting will have you wishing there was extras to lick straight off a spoon. Tangy, sweet, creamy and the perfect match for the loaf.
Things You Need
For the Loaf
2 cups grated carrot (loosely packed)
1/2 cup walnuts or pumpkin seeds
1 tsp cinnamon
1/4 cup collagen (optional)
1/4 cup raw honey
1 tsp cream of tartar
1 packet Primal Bread Mix
1 Tbsp apple cider vinegar (or lemon juice)
- 1 cup raw cashews, soaked in water for 4-8 hrs
- 2 Tbsp lemon juice
- 1 tsp vanilla
- 1-2 tsp honey depending on your palate
- 1/4 cup water
Add bread mix, carrot, nuts, cinnamon, collagen and cream of tartar to a large bowl and mix well to combine.