Serves: 12 Prep: 5 minutes Cook: 45 minutes

Ingredients

1 cup almond meal
1 cup quick oats
¼ cup of coconut sugar
1 tsp cinnamon
1 tsp allspice
1 tsp baking powder
1 tbsp psyllium husk
2 scoops Noway Vanilla
Pinch of salt
2 eggs
½ cup milk of choice
2 tbs coconut oil, melted
1 large carrot, grated

Whipped frosting

½ cup natural cream cheese
1 tbs maple syrup

Method

1. Preheat the oven to 180C. Line a loaf tin with baking paper.
2. In a large mixing bowl add almond meal, oats, coconut sugar, Vanilla Noway, cinnamon, allspice, baking powder, and salt.
3. In a separate bowl, whisk eggs, milk, and coconut oil together. Add in grated carrot and combine well.
4. Pour wet ingredients into dry mixture and combine.
5. Transfer batter into the loaf tin and bake for 40-45 minutes or until golden on top.
6. In a small bowl beat with an electric mixer cream cheese and maple syrup for 1-2 minutes until light and fluffy.
7. Once the loaf is cooked through, remove from the oven and allow to rest in the tin for 5 minutes. Transfer to a wire rack to cool.
8. Once completely cool, spread frosting over loaf.