By thomas - 08:04:00

1 cup gluten-free flour blend
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
1/2 teaspoon salt
1 1/2 cups finely grated carrots
1/2 cup coarsely chopped toasted
1/2 cup raisins
3/4 cup coconut sugar
1/2 cup coconut oil
2 eggs
How To make:

1. Preheat oven to 300°F. Generously
grease a large loaf pan or two round
cake pans and set aside.
2. In a large bowl combine flour, baking
powder, baking soda and spices. In
another medium bowl, mix together
carrots, walnuts and raisins. Set aside.
3. In a mixing bowl cream together
sugar, oil and eggs. Fold your dry
ingredients into this wet mixture until
completely incorporated. Fold in your
carrot mixture.
4. Pour batter in the loaf pan and place
in preheated oven. Bake for 50-60
minutes, until a toothpick comes out
clean. Cool for approximately one hour
before icing generously with coconut
whipped cream (see recipe on p. 51).

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