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Mixed Nut Carrot Cake Bread | Healthful Radiance

Mixed Nut Carrot Cake Bread

Mixed Nut Carrot Cake Bread

15 mins prepServes 8

This is a delicious and healthy carrot cake bread, made with a mixed nut flour blend as an improvisation when almond flour ran out. It's perfect for breakfast and inspired by the creator's favorite dessert.

8 servings

What you need

vanilla

ginger

cinnamon

hazelnut

½ cup hazelnut

fine sea salt

1 tsp fine sea salt

oat flour

½ cup oat flour

coconut flour

¼ cup coconut flour

egg

baking powder

1 pinch baking powder

maple syrup

½ cup maple syrup

carrot

½ cup carrot

raisin

½ cup raisin

walnut halves

½ cup walnut halves

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Instructions

Set oven to 350°F. In a food processor, pulse two large peeled carrots until finely shredded and set aside. Add all ingredients (except extra nuts, carrots, and raisins) to the processor and blend on high until a smooth batter forms. Fold in the shredded carrots and raisins. Pour the batter into a loaf pan. Top with more raisins and nuts (presumably the extra hazelnuts mentioned) and bake for about 30 minutes.

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