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
Ingredients
- 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
Glaze
- Juice of 1 lemon
- 1 cup confectioners sugar
Instructions
- 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!