Carrot Cake Bread

3/4 cup loosely packed, shredded carrot
8 eggs
1/2 cup coconut oil or butter, melted
1/2 cup natural sugar
1 tsp pure vanilla extract
1 & 1/2 tsps cinnamon
1/2 tsp nutmeg
1/2 tsp pure salt
3/4 cup coconut flour, sifted
1 tsp baking powder
1/2 cup pecans, chopped (optional)

• Preheat oven to 350 degrees.
• Blend together eggs, oil, sugar, vanilla, cinnamon, nutmeg & salt.
• Combine coconut flour with baking powder & whisk throughly into batter until there are no lumps.
• Fold in shredded carrot & nuts (if using).
• Pour into greased 9x5x3-inch loaf pan & bake for 1 hour.
• Remove from pan & cool on rack.

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SIDE NOTES:

~ Adapted from “Cooking w/ Coconut Four”. Original recipe calls for mace instead of nutmeg. In general, the 2 can be used interchangeably, so use whichever one you happen to have.

~ Can use a cheese grater to shred the carrot (or a food processor w/ shredding blade attachment).

~ The batter will be on the dry side for this one. Just press it firmly into the greased baking dish to avoid air pockets within the loaf (I use a glass baking dish, so can see the spots where I have to press a little firmer).

~ If you’re using coconut oil (like I do), when you melt, use very low heat & remove from burner right away (as the idea is to melt it, but you want to heat it as little as possible). Also, I add the coconut oil last, when everything else is blended together. If you add the warm oil into the bowl with the cold eggs, the oil will harden. Once the eggs are blended w/ everything else, this is not an issue). An alternative is to let the eggs sit out at room temp for a little while before you crack them.

~ My loaves don’t always slip easily out of the pan. If this is the case, don’t force it out. Just place the whole thing – pan & all – on a wire cooling rack.

~ Freezes well (I freeze individual slices which are great to pull out as needed for a school snack).

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