Low Carb Carrot Cake Bread
Directions
- 1Add canned full-fat coconut milk, eggs, and vanilla extract to a bowl.
- 2Whisk until well combined.
- 3Add almond flour, unsweetened shredded coconut, sweetener of your choice, baking powder, cinnamon, ground ginger, nutmeg, salt, chopped walnuts, and grated carrots to the bowl.
- 4Mix everything thoroughly.
- 5Pour the mixture into a parchment-lined loaf pan.
- 6Spread the mixture out evenly in the pan.
- 7Bake in a 350° oven for about 45 minutes to an hour, or until a toothpick comes out clean.
- 8While the bread is baking, prepare the frosting: add softened cream cheese and a stick of softened butter to the bowl of a stand mixer.
- 9Cream the cream cheese and butter together.
- 10Add powdered sweetener and vanilla extract to the cream cheese mixture.
- 11Mix until the frosting is fluffy.
- 12Store the frosting in the refrigerator until ready to use.
- 13Once the carrot cake bread is done, let it cool off completely before applying the frosting.
- 14Frost the cooled carrot cake bread.
- 15Cut into slices and serve.
Ingredients
- canned coconut milk, full fat
- Eggs
- vanilla extract
- almond flour
- shredded coconut, unsweetened
- sweetener of your choice
- Baking powder
- cinnamon
- ground ginger
- nutmeg
- salt
- chopped walnuts
- grated carrots
- cream cheese, softened
- stick of softened butter
- powdered sweetener
- vanilla extract
Equipment
bowlwhiskloaf panparchment paper350° ovenstand mixer
Tips
- Don't forget to compost your eggshells.
- Let the carrot cake bread cool off before frosting.
- The frosting is completely optional; you can add it per slice instead of the whole loaf.
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