You may have assumed I wasn't going to come out with another carrot cake recipe because I already have carrot cake cookies, my famous carrot cake balls, a creamy carrot cake smoothie in my first cookbook Joyous Health, a raw carrot cake square and delicious and healthy muffins in my free guide Little Food Lovers: Healthy Snackers. But I'm not done yet!
This carrot cake loaf is the quintessential comfort food. And you'll be happy to know it's also:
Just imagine yourself sipping a Rise & Shine Tea Latte with a slice of this carrot cake loaf sitting in front of a fireplace.
Have I given you enough reasons to enjoy this loaf? I sure hope so! Since I've already shared the benefits of carrots with you many times or maybe your grandma has told you that carrots are good for your eyes -- she's right. So rather than going into all the health benefits again, let's get to this recipe shall we?
The most important aspect to making your own baked goods taste damn good is using really good quality ingredients. And I used a gluten-free flour blend FOR THE FIRST TIME EVER! I don't know why it took me so long to do this. For some reason, I always felt like I was being lazy if I used a GF flour blend.
For breakfast, dessert or a power snack, this carrot cake loaf will satisfy your soul and your belly!
Makes 9 slices.
*I used Bob's Red Mill Gluten-free All-Purpose Baking Flour Blend
I highly recommend you slather this cake with some rich and creamy coconut yogurt or some almond butter. And you don't need a fork to eat it, unless you want to. Use your fingers - that'll be just fine!
It freezes really well and you can refrigerate it for up to a week. Just make sure you wrap it well for the freezer so you don't get any freezer burn on it.
And before I go, did you know that all my recipes print out really nice? Just scroll to the red/pink bar on top of therecipe card and you'll see "PRINT" on the right side.
I look forward to hearing what you think of my new recipe!