Carrot cakes normally gives the impression that is is a healthy food, it isn't it is loaded with gluttonous flour and fats. This version replaces the all purpose flour with almond flour and the butter with grapeseed oil, and the sugar with sweet agave nectar. The flavors of this quick bread are boosted with cinnamon, nutmeg, raisins and walnuts. A perfect end to a fast week night meal. Smart Recipes, American Recipes, Eggs Recipes, Recipes Eggs American Quick Carrot Bread Quick Carrot Bread Recipe | PT50M Serves 12 Ingredients: 3 Cups Blanched Almond Flour 1 Teaspoon Sea Salt 1 Teaspoon Baking Soda 1 Tablespoon Ground Cinnamon 1 Teaspoon Ground Nutmeg 5 Large Eggs 0.5 Cup Agave Nectar 0.25 Cup Grapeseed Oil 3 Cups Carrots 1 Cup Raisins 1 Cup Chopped Walnuts Preheat the oven to 325 degrees. Generously, grease 2 loaf pans. In a large bowl, mix together almond flour, baking soda, spices and salt. In another bowl, add eggs, oil and agave nectar and beat until well combined. Add carrots, walnuts, and raisins to wet ingredients and stir to combine. Add wet and dry mixtures and stir until just combined. Divide the mixture into the prepared loaf pans evenly. Bake for about 35 minutes or until a toothpick inserted in center comes out clean. Remove from the oven and place onto wire racks to cool for about 3 hours before removing from the pans. Carefully invert and cut into desired sized slices.

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