Carrot Spice Cranberry Loaf with Lemon Glaze
This loaf is so moist, dense but still fluffy and filled with spices; cinnamon, cardamom, ginger, nutmeg and cloves! It's also gluten-free since it's made with almond flour! It's amazing how you can sneak in veggies but can't even taste it! This loaf is perfect for a snack and even for kids!
Servings 8 slices
- 3/4 cup coconut oil softened
- 2/3 cup coconut sugar
- 2 large eggs
- 1 1/2 cups almond flour
- 1 teaspoon sea salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cups finely grated carrots about 3 carrots
- 1 cup dried cranberries
- Juice of 1 lemon
- 1 cup confectioners sugar
Preheat oven to 350F. Prepare loaf pan with parchment paper or spray.
In a large bowl, whisk together softened coconut oil and sugar. Add in eggs.
Mix in flour, sea salt, cinnamon, cardamom, ginger, nutmeg, cloves, baking powder and baking soda.
Grate carrots and fold into batter. Toss in cranberries until combined. Transfer to loaf pan and bake for 55 minutes. While loaf is baking, mix together glaze - juice of 1 lemon and confectioners sugar.
When loaf is done baking, allow to cool completely before pouring glaze over the tops. Cut into 8 slices!