A moist, wholesome, and gluten-free carrot walnut loaf made with almond flour, Greek yogurt, and topped with a silky maple glaze.

Scale

2 cups almond flour

1 tsp baking powder

1 tsp ground cinnamon

½ tsp ground nutmeg

Pinch of salt

3 large eggs

½ cup Greek yogurt

¼ cup maple syrup

1 tsp vanilla extract

1 ½ cups shredded carrots

½ cup chopped walnuts

½ cup powdered sugar

2 tbsp maple syrup

1–2 tsp milk

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F. Grease and line loaf pan.

2. Mix almond flour, baking powder, cinnamon, nutmeg, salt.

3. Whisk eggs, Greek yogurt, maple syrup, vanilla.

4. Fold wet into dry, then add carrots and walnuts.

5. Bake 40–45 minutes until golden.

6. Cool loaf, then drizzle with glaze.

Cool completely before glazing.

Store in fridge up to 5 days or freeze up to 2 months.