Truthfully, truthfully: unless we’re counting my morning coffee, there are few foods I love more than carrot cake. Spiced and warm, sweet yet cunningly virtuous, cut me off a slice and you’ve got yourself one very happy gal. But more cake than carrot, made with wheat and white sugar, now fifteen weeks into the Low FODMAP elimination diet and feeling more than ‘well,’ below you’ll find my updated rendition – so we can have our cake, any time of day, and eat it too. A grain free carrot bread, made with almond and coconut flours, pure maple, and the revered array of spice every good treat brags, this Low FODMAP and paleo friendly loaf is one you won’t be able to get enough of. Studded with walnuts and coconut flakes, we serve ours morning or night, as an indulgent breakfast smeared with ghee or peanut butter, as a midday snack with coffee, or as a dessert, topped with rich vanilla ice cream and cinnamon. You’ll also note this loaf can easily be prepared as individual donuts – muffin like rounds to pack as a workweek snack, in school lunch boxes, or to have handy in the fridge for a pre-portioned bite. There is no wrong in the world of cake.
For those following the Low FODMAP diet or sensitive to Galacto-Oligosaccharides: almond flour and meal contain high amounts of Oligosaccharides (the O in FODMAP) if consumed in excess of one ounce per meal. A humbling, albeit abrupt reminder to munch in moderation, more than one slice of carrot bread may cause bloating, discomfort, and abdominal pain. If you’re looking to learn about the Low FODMAP elimination diet, read more here; if you’re looking to learn more about pinpointing your FODMAP sensitives, read more here.
Grain Free Carrot Bread
makes 1 loaf, 8 slices
makes 8 'donuts'
1 ½ cups (168g) almond flour
¼ cup (15g) finely shredded coconut
½ tablespoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon ground nutmeg
¼ teaspoon sea salt
2 large eggs – preferably organic + pasture raised
½ cup pure maple syrup
2 tablespoons coconut oil, melted
1 tablespoon apple cider vinegar
1 teaspoon pure vanilla extract
2 large carrots (100g), coarsely grated
½ cup walnuts (56g), roughly chopped
coconut flakes (optional)
Preheat oven to 350 degrees F, rack in the middle. Lightly grease a silicone loaf pan with coconut oil, set aside. I use THIS loaf pan, and wouldn’t recommend any other.
In a large bowl, whisk together almond flour, shredded coconut, baking soda, cinnamon, ginger, cardamom, nutmeg, and sea salt.
In a medium bowl, whisk together egg, coconut oil, pure maple, cider vinegar, and vanilla. Pour the wet ingredients over the dry and stir to combine. Add the grated carrots and chopped walnuts and fold to incorporate.
Transfer the batter into the prepared loaf pan, tapping the pan to ensure batter is evenly distributed. Top with coconut flakes (optional), then bake for 55-60 minutes, or until the loaf is golden brown and cooked through. Allow loaf to cool completely before slicing and serving.
To make this carrot loaf into muffin like carrot donuts, follow noted instructions with the following modifications:
Preheat oven to 350 degrees F, rack in the middle. Generously coat a silicone donut pan with coconut oil – I use THIS donut pan and wouldn’t recommend any other.
[..] Transfer the batter into prepared donut pan, evenly distributing amongst eight wells. Top with coconut flakes (optional), then bake for 30 minutes, or until donuts are golden brown and cooked through. Allow loaf to cool completely before slicing and serving.