Carrot Cake Bread- Phase 3

Carrot Cake Bread

I have not tried this with other flours
I have only used xylitol and no other sweetener



1 cup sprouted wheat flour
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon cloves
3/4 cup xylitol 
2 large eggs
1/3 cup coconut or olive oil
1 teaspoon pure vanilla extract 
1 and ¼ cups grated carrots 

Preheat oven to 350F/180C. Grease a 9×5-inch loaf pan.In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.In a mixer bowl fitted with paddle attachment, beat together eggs, xylitol on medium-high speed until light and fluffy, about 2 minutes. On low speed and with the mixer running, add the oil slowly and beat until combined. Beat in vanilla extract until combined, then turn off mixer. Fold in (by hand) carrots until combined. Fold in dry ingredients just until combined. Don’t overmix. Pour the batter into prepared loaf pan. Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely

8 standard servings of grain and partial fat.


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