Pineapple Carrot Cake Bread {Paleo & Nut Free}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist pineapple carrot cake bread made with coconut flour and naturally nut-free. Lightly spiced and sweetened with maple syrup. Paleo-friendly and works for brunch or dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 3 eggs
- 1/3 cup full fat coconut milk (blended before adding)
- 1/3 cup crushed pineapple (drained very well, with 1/2 Tbsp pineapple juice reserved)
- 1/4 cup pure maple syrup
- 1 tsp pure vanilla extract
- 2/3 cup coconut flour
- 3 tbsp tapioca flour
- 1 tsp baking soda
- 1/4 tsp fine grain sea salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 2 cups finely shredded carrots (excess moisture drained on paper towel*)
- Optional Coconut Butter Drizzle/Glaze:
- 3-4 Tbsp coconut butter
- 1 tsp pure maple syrup
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 231mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 319mg
- Calcium
- 36mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 231MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.