Carrot Cake Loaf

FOOD FOR THE SOUL

Ingredients

3 large eggs, 6 Tablespoons olive oil or ghee butter, 1 teaspoon vanilla, 1 large overripe banana, 3 tablespoons raw honey, 2 teaspoons mixed spice, 2 teaspoons apple cider vinegar, 2 teaspoons bicarb soda, ½ teaspoons sea salt, 1 tablespoon slippery elm powder, optional 2/3 cup coconut flour 2.5 cups grated carrot.

Method

1.Preheat oven to moderate temperature. 2.Line a 22cm by 12cm loaf tin with baking paper. 3.Peel a few carrots and grate. Place aside. 4.Place the apple cider vinegar and bicarb into a small glass dish and stir place aside. 5.Place all the ingredients, besides the coconut flour and grated carrot into a Vitamix or high-powered blender, then blend until smooth. 6.Pour the mixture into a large bowl and stir through the coconut flour until combined. 7.Add the grated carrot and stir through well. 8.Place into the loaf tin and bake in oven for roughly 35-45 minutes or until a skewer comes out clean. 9.Leave in the tin for 10 minutes to cool prior to removing, then cool on bench top. 10.Store in the fridge for extending the shelf life. Lasts up to 4-5 days in the fridge.

Top Tips: To add more bling, you can stir through a handful of sultanas and/or chopped walnuts prior to baking. Serve alone warmed up with a generous dollop of ghee butter. You could also try making it into a mini sandwich with fresh banana slices and nut butter. For free recipes, go to: www.tabithaeatsharelove.com. I also have a Facebook page you can follow me on: Tabitha Lee.Eat-Share Love or you can join my fun foodie group under the name of ‘Tabitha’s healthy food recipes and tips’. My indulgent healthy food dessert recipe book is out soon. It will most definitely take you on a journey. Not to be missed.

www.tabithaeatsharelove.com