• Kristin Ervin

Carrot Loaf


This loaf is loaded with all of the fall flavours plus all the delights of a carrot loaf. This is a healthy recipe, and is the perfect snack.


Ingredients:

1 cup whole wheat flour

3/4 cup quick oats

1 tsp baking soda

2 tsp cinnamon

3/4 tsp nutmeg

1/8 tsp cloves

1/4 tsp dried ginger

1/4 cup canola oil

2 eggs

1 Tbsp vanilla

3/4 cup almond milk

1/4 cup maple syrup

1 cup carrot, peeled & grated

1/4 cup raisons

1/4 cup pecans, chopped

3 Tbsp almond butter


Preheat oven to 350˙F. Grease and flour a 9" loaf pan.


In a large mixing bowl combine flour, oats, baking soda and spices. In a separate bowl mix together oil, eggs, vanilla, milk and syrup. Add wet mixture into the dry mixture until just combined. Fold in carrot, raisins and pecans. Pour batter into prepared loaf pan. Spoon almond butter on top and with a knife swirl into loaf.


Bake for 50 minutes or until toothpick inserted into centre comes out dry. Let cool for 5 minutes before removing from pan. Carefully remove and cool fully on a wire rack.


Enjoy! Great to slice and freeze in portions for a quick snack or breakfast.

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