Paleo Carrot Bread with Apples
Paleo Carrot Bread with Apples has the perfect texture and is a great holiday recipe. With freshly grated carrots and a freshly squeezed orange, it’ll be loved by everyone.
The holidays are here and it’s time for gathering together with family and friends. I love the holidays for so many reasons, the big reason being it’s just the best time to be baking in the kitchen. With the flavors of cinnamon and orange, Paleo Carrot Bread will leave your kitchen smelling like Christmas. All it takes is one mixing bowl and one big mixing spoon. Hosting a good amount of freshly grated carrots, an apple for some sweetness, and a freshly squeezed orange it’s packed with healthy nutrients.
As a mom to four boys, sometimes I feel like my main job is to make snacks and meals…and as healthy as I can too. I will gladly push aside cleaning to spend more time in the kitchen creating snacks that have hidden veggies. Hiding vegetables in snacks and meals is my specialty. Lucky for you, I like to share the recipes with you so you can make healthy snacks for your family too! Paleo Carrot Bread with Apples hosts a nice amount of carrots for added nutrients, and the kids love it. The carrots also add a little bit of sweetness, so the amount of added sugar needed for the entire loaf is pretty minimal. I’ve tried the bread with honey and maple syrup, but it wasn’t as I had hoped. A little too soft and I couldn’t get the middle of the bread to set. So I’ve opted to use coconut sugar (or cane sugar for a non-Paleo version) and the bread comes out perfect every time!
We make two bread loaves at a time when we make this recipe. One loaf is polished off in a day and a half. Sometimes I’ll be quick about it and put the other loaf in the freezer for later in the week, but if I’m not quick enough the kids will eat it all up for a breakfast or after-school snack. Afternoon snacks are just a must for kids, either they have just come home from school or in our case have been home for their school, but school is over for the day, brains are tired, bellies are starting to get hungry again and some more nourishment is needed! A slice or two of Paleo Carrot Bread with apple slices or peaches make for a great combination.
Being as we added two eggs to this recipe, the bread holds together great. It is possible to make it egg-free, but you would have to swap out the almond flour for a gluten-free flour blend or Cassava Flour. We like adding the two eggs and keeping with the almond flour so the bread holds together really well and we’re able to pack them for a lunch or a snack on-the-go. Grab a bento box or grab a snack baggie! The kids’ lunches will look A+ for sure!
- 3-4 medium carrots, peeled & cut into thirds
- 1 apple, peeled & cut into thirds
- 2/3 cup coconut sugar (can sub cane sugar for non-Paleo)
- 1/2 cup avocado oil
- 1 tsp baking soda
- 1 1/2 cup almond flour
- 1 cup Cassava flour
- 2 eggs
- 1/2 orange, freshly squeezed
- 1 tsp ground cinnamon
- 1/3 cup coconut butter
- 1-3 tsp coconut oil
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Preheat oven to 350 degrees. Grease a bread loaf, set aside.
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Place carrots and apple in a food processor, process until carrots are in small pieces, about 40-60 seconds.
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In a medium mixing bowl, combine the sugar, oil, eggs. Add the almond flour, cassava flour, baking soda. Stir again.
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Add the freshly squeezed orange, ground cinnamon, grated carrots and apple. Fold together until well combined.
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Pour batter into the prepared bread loaf. Bake in the oven for 40-45 minutes or until center is fully cooked.
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In a small saucepan, begin melting the coconut butter and 1 teaspoon of coconut oil. Stirring continually, add more coconut oil to reach desired consistency for the glaze.
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Drizzle on top of cooled Carrot Bread.
Let cool before cutting. Store leftovers in an airtight container. Can freeze for up to one month.
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More Paleo Treats for you to try:
Paleo Pumpkin Swirl Brownies
Paleo Apple Crisp
Paleo Banana Bread
Banana Chocolate Chip Mini Muffins
