Low Carb Carrot Cake Bread

1h
Serves 1
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Directions

  1. 1Add canned full-fat coconut milk, eggs, and vanilla extract to a bowl.
  2. 2Whisk until well combined.
  3. 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.
  4. 4Mix everything thoroughly.
  5. 5Pour the mixture into a parchment-lined loaf pan.
  6. 6Spread the mixture out evenly in the pan.
  7. 7Bake in a 350° oven for about 45 minutes to an hour, or until a toothpick comes out clean.
  8. 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.
  9. 9Cream the cream cheese and butter together.
  10. 10Add powdered sweetener and vanilla extract to the cream cheese mixture.
  11. 11Mix until the frosting is fluffy.
  12. 12Store the frosting in the refrigerator until ready to use.
  13. 13Once the carrot cake bread is done, let it cool off completely before applying the frosting.
  14. 14Frost the cooled carrot cake bread.
  15. 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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