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Carrot cake loaf
Carrot cake loaf, an easy and yummy freezer friendly carrot cake that fits easily in the lunchbox! Perfrect for afternoon tea and a veggie hi!
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from
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votes
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Course:
lunchbox
Cuisine:
Modern Australian
Prep Time:
5
minutes
minutes
Cook Time:
55
minutes
minutes
Total Time:
1
hour
hour
Servings:
14
slices
Calories:
221
kcal
Author:
Kylie
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Ingredients
▢
2
eggs
▢
1.5
cups
self raising flour
▢
½
cup
wholemeal self raising flour
▢
½
cup
water
▢
¾
cup
coconut oil
melted
▢
2
carrots
grated
▢
½
cup
shredded coconut
▢
½
cup
coconut sugar
▢
1
teaspoon
cinnamon
▢
½
teaspoon
nutmeg
Instructions
Preheat oven to 170 degrees.
Combine the wet ingredients (eggs, carrots, water, coconut oil) and whisk quickly together.
Add all the dry to a large bowl.
Pour in the wet and mix until well combined.
Pour into your loaf pan and bake for 55 minutes at 170 degrees.
Cool in the pan for 15 minutes, then on a wire rack until completely cool.
Nutritional Information
Serving:
1
slice
|
Calories:
221
kcal
|
Carbohydrates:
22
g
|
Protein:
3
g
|
Fat:
13
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
1
g
|
Cholesterol:
27
mg
|
Sodium:
236
mg
|
Fiber:
1
g
|
Sugar:
8
g
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