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Carrot Almond Loaf

Updated: Mar 7

Allergen Information:

Free from dairy, gluten, peanut, soy, sesame, fish, shellfish

Contains: Almond

Serving Size:

1 large loaf or 2 mini loaves


  • 2 cups almond flour

  • 1 tsp baking power

  • 1 tsp baking soda

  • 1 1/2 tsp ground cinnamon

  • 1/4th tsp pink Himalayan sea salt

  • 1/8th tsp nutmeg

  • 3 eggs

  • 1/2 cup avocado oil

  • 1/4th cup pure maple syrup

  • 1 1/2 tsp pure vanilla extract

  • 1 cup shredded carrot


  • 1/2 cup unsweetened shredded coconut

  • 1/2 cup light/dark raisins

  • 1/4th cup chopped unsalted nuts of choice

  • Sliced almonds for garnish


  1. Combine the dry ingredients in a small bowl and set aside.

  2. Combine all liquid ingredients, blending well with mixer or by hand. Slowly add the dry ingredients to wet, stirring until batter is smooth. Add carrots and any optional additions. Mix just until combined.

  3. Portion into 2 mini loaves or 1 large loaf pan (grease and flour as necessary).

  4. Bake at 350 degrees for approximately 30 minutes or until toothpick comes out clean.

  5. Cool completely before slicing. Freeze or serve. Enjoy!

Nutritional Information:

Based on 1/8th slice of a mini loaf. Nutrient analysis is only an approximation. Nutrition components very based on type of products used and exact size of finished product.


Dietary Fiber: g

Protein: g

Total fat: g

Total sugar: g

If you wish to duplicate this recipe, please provide credit to the original author, linking this website to your work. All rights reserved.


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