It’s been a really, really long time since I’ve made something like this and it’ll probably be a while before it happens again. Don’t get me wrong, the bread is truly rad, but I don’t like having this kind of stuff around very often. It’s definitely a once in a while or special occasion treat.
I was prompted to make this the other day as a way to de-stress and take some downtime for myself. I was also in dire need to stand for a while. I had been at the coffee shop studying and sitting for 2-3 hours and all my body wanted to do afterward is stand and move. I figured, why not make some carrot bread? It seemed like a logical and tasty solution.
The bread came out moist, flavorful and subtly sweet, just the way I like it. It also made the whole house smell comfy and cozy because of the warm spices, so I got the added bonus of aromatherapy. It was just what I needed.
- 1 cup grated carrots
- 1/3 cup unsweetened applesauce
- 1/2 cup grass-fed butter, melted
- 4 pastured eggs, beaten
- 2-3 Tbsp raw honey
- 1 Tbsp full-fat coconut milk
- 1 tsp pure vanilla extract
- 1.5 tsp apple cider vinegar
- 1/2 cup coconut flour
- 1/4 tsp sea salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp pumpkin pie spice
- Preheat oven to 350 degrees and grease a loaf pan with butter or coconut oil. I used this loaf pan, which is a medium size.
- Mix all the dry ingredients together in a mixing bowl. In a separate large bowl, whisk together the wet ingredients. Then, add the dry ingredients to the wet, and stir until smooth.
- Pour batter into the greased loaf pan and place in preheated oven. Bake for 45-55 minutes or until toothpick inserted in the middle comes out clean. Let cool in pan for about 5 minutes or so, and then carefully remove and place on cooling rack. Let loaf cool for 10-15 minutes more before slicing.
- Enjoy with a nice pat of butter spread on top.
Yields: 1 loaf