We love making Ayurvedic versions of traditional recipes, so when we had a request for an alternative to a typical carrot cake, we jumped at the chance to share our Carrot Love Loaf.
This Carrot Love Loaf is grounding, delicately sweet and satisfying. The best part is that it’s free of chemicals, such as baking soda and powder, refined sugar and eggs. No consequences here!
Ayurvedic Carrot Love Loaf
3 cups whole wheat flour
1 cup brown rice flour (or barley flour)
1/2 cup coconut flour
2 cups freshly shredded carrot
1 cup chopped pecans
1/2 tsp. mineral salt
3/4 tsp. cinnamon powder
1/2 tsp. cardamom powder
1/4 tsp. clove
1/4 tsp. nutmeg
3 Tbsp. almond oil or ghee (you can substitute coconut oil in warm weather)
1/4 cup maple syrup
¼-1 cup water or herbal tea
Combine flour, salt and spices. Stir in nuts, shredded carrot, maple syrup and oil. Add enough water to create a slightly sticky, medium thick batter.
Gently press into a glass baking dish and bake at 375 degrees for 30 to 45 minutes or until a toothpick comes out clean. Remove from the oven.
While it is still warm, spread a thin layer of maple butter, maple syrup or fresh cream cheese over the top.
Enjoy this Carrot Love Loaf for breakfast, as a snack eaten 2 to 3 hours on either side of meals or as part of a meal. Chew well and enjoy.