Carrot Loaf

• 300g Almond Flour
• 1 tsp Baking Soda
• 1 tbsp Cinnamon
• 50ml melted Coconut Oil
• 50ml Honey
• 5 large Eggs
• 2 large Carrots, peeled & grated
• 50g Raisins
• 50g chopped Dates
• 75g chopped Walnuts

Method

1. Lightly grease large silicon loaf tin. Preheat oven to  170c (150 fan assisted), 325F, gas mark 3.
2. In a bowl mix together almond flour, baking soda & cinnamon.
3. In another bowl, whisk together coconut oil, honey & eggs. Stir wet ingredients into almond flour mix.
4. Fold in carrots, walnuts, dates & raisins, then spoon into loaf pan. Cover loaf pan with tin foil.
5. Bake for 25 mins. Uncover the carrot cake loaf & bake for a further 10 minutes or until skewer inserted into centre of cake comes out clean.
6. Allow to cool for 1 hour before removing cake from the loaf tin.

Macro info per serving:
Protein = 9.8g
Carbs = 19.2g
Fat = 22.6g
Energy = 319.4Kcal