This easy paleo carrot bread is both full of fiber and tastes delicious!
Soooo, I got into a new thing lately. Let me give you a back story ok? Growing up, I was in charge of peeling the 10 lb bag of carrots. It felt like unjustified child labor at the time because that job took me at least an hour! I had to wash carrots, celery, and apples because my parents were into juicing long before it was even a thing. I grew up drinking fresh carrot juice almost every day. I have always loved it but never got into juicing as an adult. Until now. My parents weren’t using their juicer anymore since they normally use their Vitamix so I borrowed it this week and ya’ll, I’m hooked!
I have been juicing apples, celery, carrots, spinach, and lemon and it is soooo refreshing. Jimmy and I have been drinking it in the mornings and we have been loving it. When you juice vegetables, you get a fair amount of pulp. The pulp contains so much fiber and nutrients and I really felt like it was a waste throwing it away. So I gathered the carrot and apple pulp and decided to make some carrot muffins! They turned out so good that I made some carrot bread a few days later. If you have a juicer, don’t toss that pulp away! It’s loaded with vitamin C and antioxidants and is especially good for your eyesight.
Here’s how to make your own!
Paleo Carrot Bread Recipe
Ingredients:
- 3 eggs
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup melted coconut oil
- 1/3 cup honey
- 1 cup finely shredded carrots or pulp
- 2 tsp almond milk if you’re using pulp and not shredded carrots for added moisture
- 1/2 tsp baking soda
- 2 cups almond flour
Directions:
Preheat oven to 350 degrees.
In a mixing bowl, add eggs, coconut oil, honey, and carrot pulp. Mix together with baking soda, cinnamon, almond flour, and salt. If you’re using pulp instead of shredded carrots, add 2 tsp of almond milk. Feel free to also add chocolate chips or crushed pecans.
Spray your bread pan generously and pour your batter. If you’re baking muffins, fill the batter into about 9-10 muffin liners. Bake around 20 minutes for muffins and around 25 minutes for the bread pan.
I like to bake until it’s browned on the edges for a crispy exterior. My kids aren’t usually fans of paleo recipes but this one was a big hit. The next day, it’s really delicious straight out of the toaster slathered with some butter.
The muffins disappeared quickly so I had to make the bread version in a nonstick pan. It smells divine and you almost can’t believe it’s made with almond flour.
If you bake some, make sure you share the photos with me! Happy healthy eating, friends! Check out that deliciousness. Yassss.
xoxo,
Let all that you do be done in Love. 1 Corinthians 16:14
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