Low Carb Carrot Spice Bread

⅓ cup butter, softened

½ cup sugar replacement like King Arthur Baking Sweetener Alternative

4 eggs, room temperature

1 tsp vanilla extract

¼ cup almond milk, room temperature

1 ½ cups paleo flour blend

2 tbsp tapioca starch

1 ½ tsp baking powder

¼ tsp baking soda

1 tsp ground nutmeg

⅛ tsp ground cloves

½ tsp salt

1 tsp ground cinnamon

11 ½ cups shredded carrots

¼ cup chopped walnuts

Optional Frosting

⅓ cup cream cheese, softened

1 tsp vanilla extract

2 tbsp sugar replacement like King Arthur Baking Sweetener Alternative

1 tbsp heavy cream or almond/oat milk

Preheat oven to 350˚. Line a 9” loaf pan with parchment paper, and spray liberally with nonstick cooking spray. Set aside.

Mix the dry ingredients together in a bowl (flour blend, tapioca starch, baking soda, baking powder, salt, and spices). Mix in the sweetener. Set aside.

In a large bowl, whip the soft butter, then add the eggs and whip until light and fluffy. Add the vanilla extract and almond milk and mix until well blended. Fold in the dry ingredients until combined. Add the shredded carrots and the chopped walnuts and mix until evenly distributed. Pour into the loaf pan, and use a spatula to make sure the batter is level. Bake for 35-40 minutes. The top should be a golden brown and spring back to the touch. Let cool on a wire rack.

Optional Frosting

Whip the cream cheese until fluffy, then add the sugar and vanilla and cream, and whip again. Spread on cooled bread.

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