Gluten-Free, Vegan, Serves 10

• 1/4 cup cinnamon applesauce
• 1/2 cup date sugar packed
• 1/3 cup raw coconut oil melted
• 1/4 cup coconut sugar
• 2 tsp pure vanilla
• 1/4 cup coconut greek yogurt
• 2 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1 cup coconut flour
• 1/2 tsp baking powder
• 3/4 cup carrot grated
• 1/2 cup almond flour
• 3/4 cup apple grated
• 1/2 tsp baking soda
• salt to taste

Direction:

Preheat the oven to 350 degrees F. Pretreat a 9×5 inch bread pan with a non-stick option of choice. In a large bowl, combine the applesauce, sugars, oil, yogurt, vanilla, cinnamon, and nutmeg. Whisk until combined. Add the flour, baking powder, baking soda, and salt. Fold with a spatula until just combined, don’t over-mix it! Add the carrots and apples, making sure to fold them in until just combined gently. Pour the batter into the pan and bake for 45-50 minutes or until the top is golden and a toothpick comes out clean. Allow cooling in the pan for 15 minutes before turning it out onto a wire rack and letting it cool completely. Feel free to top with a vegan cream cheese frosting or eat it as it is.