Pineapple Carrot Cake Bread {Paleo & Nut Free}

THE PALEO RUNNING MOMMA
17Ingredients
80Minutes
160Calories

Ingredients

US|METRIC
  • 3 eggs
  • 1/3 cup full fat coconut milk (blended)
  • 1/3 cup crushed pineapple
  • 1/2 tablespoon pineapple juice
  • 1/4 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 cup coconut flour
  • 3 tablespoons tapioca flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine grain sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 2 cups shredded carrots (finely, excess moisture drained on paper towel*)
  • coconut butter
  • glaze
  • 4 tablespoons coconut butter
  • 1 teaspoon pure maple syrup
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    NutritionView More

    160Calories
    Sodium12% DV280mg
    Fat14% DV9g
    Protein6% DV3g
    Carbs6% DV17g
    Fiber8% DV2g
    Calories160Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol70mg23%
    Sodium280mg12%
    Potassium210mg6%
    Protein3g6%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate17g6%
    Dietary Fiber2g8%
    Sugars9g18%
    Vitamin A80%
    Vitamin C10%
    Calcium4%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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