2 cups finely ground almond flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon each: ground nutmeg & ginger
1/4 cup coconut oil, melted & cooled
1/2 cup maple syrup
1 cup finely shredded carrots
1/2 cup chopped walnuts or pecans
Vanilla frosting of choice (dairy-free/paleo-friendly)
Extra nut butter for drizzling on top
1. Preheat oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper or a muffin pan with liners and set aside.
2. In a small bowl combine the almond flour, baking soda, and seasonings until mixed. Set aside. In a large bowl whisk together the eggs, pecan peanut butter, melted coconut oil, and maple syrup until a thick mixture forms. Stir in the dry ingredients and mix until fully combined. Fold in the shredded carrots and chopped walnuts.
3. Pour batter into the pan and bake for about 45 minutes until a knife comes out clean. If making muffins, bake for 20-25 minutes. Allow the loaf to cool in the pan for 10 minutes before placing it on a cooling rack.
4. Once completely cool, spread with a thick layer of frosting and drizzle with extra pecan peanut butter. Slice and enjoy!
Recipe by Selena Sharpless
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