Dessert
Carrot cake bread
Coconut and einkorn loaf with maple cream cheese frosting.
PrepPr20 minCookCk50 minTotalTot1 h 10 minServesSrv8Ca:PCa:P1:2.0
Ingredients
- 1/2 cup organic coconut flour, sifted
- 3 tbsp organic einkorn flour, sifted
- 1 1/4 cups grated organic carrots (about 2 large)
- 1 tsp organic ceylon cinnamon
- 1/2 tsp organic nutmeg
- 1/4 tsp unrefined salt
- 1/2 tsp baking powder
- 3 pasture-raised eggs
- 3/4 cup raw honey or organic maple syrup
- 2 tbsp pasture-raised butter, melted
- 226 g pasture-raised cream cheese (one block)
- 50 g organic maple syrup (for frosting)
- Extra honey or maple syrup for the top (Optional)
Directions
- Heat oven to 350 °F (175 °C).
- Mix coconut flour, cinnamon, nutmeg, baking powder, and salt in a large bowl.
- Whisk eggs, honey or maple syrup, and melted butter in another bowl.
- Combine wet and dry. Fold in carrots. When coconut flour has absorbed moisture, mix in einkorn flour.
- Line a glass loaf dish with parchment. Pour in batter, tap to settle. Drizzle extra honey or maple on top (optional).
- Bake about 50 minutes until a toothpick comes out clean. Cool, then chill loaf and frosting 1 hour in the fridge.
- Whip cream cheese with maple syrup for frosting; chill.
- Split the loaf horizontally. Frost the middle, reassemble, frost the outside, slice, and serve.
Contribution
Mia K HansenNutrition Facts
Per serving (1 of 8). Does not change when you scale ingredients.
- Calories 251.975
- Total Fat 50.1g
- Saturated Fat 27.6g
- Trans Fat 1g
- Polyunsaturated Fat 2.8g
- Monounsaturated Fat 5.5g
- Cholesterol 987.5 mg
- Sodium 2084.6 mg
- Carbohydrate 339.7g
- Fiber 32.1g
- Sugar 258.8g
- Protein 72.8g
- Calcium 516.2 mg
- Phosphorus 1010.8 mg
- Ca:P ratio 1:2.0
- Vitamin A 1851.4 mcg
- Vitamin C 11.4 mg
- B1 (Thiamin) 0.1 mg
- B2 (Riboflavin) 0.6 mg
- B3 (Niacin) 0.1 mg
- B6 0.1 mg
- Folate 108.7 mcg
- B12 3.8 mcg
- Vitamin K 1.5 mcg
- Copper 0.5 mg
- Zinc 4.1 mg
- Selenium 90.9 mcg
