Carrot Bread

Yesterday I started making the Zucchini Bread recipe from Comfy Belly. I pulled out my zucchini out of the 4 I had in my refrigerator 3 were mushy and then the 4th had a brown streak all the way through. Needless to say they all went in the compost pile in the back yard.  I decided to improvise and make carrot bread. I was going for more of a carrot cake, but that did not happen.  I made several modifications to the Comfy Belly Zucchini Bread recipe. I will post them below.

  • 2 cups blanched almond flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1.5 teaspoon ground cinnamon (I’ll probably add 2 next time)
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoons ground ginger
  • 1/4 cup butter
  • 1/4 cup honey
  • 2 large eggs
  • 1 cup of shredded carrots

I cooked mine for 40 minutes in a brownie pan. Cute in squares and then sliced in half it toasts up nicely and is delicious with warm butter!

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