Preheat oven to 350.
Finely grate 2 large carrots and place them aside.
Combine in a mixing bowl:
1 cup Bob's Redmill gluten-free flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp cloves
1 tsp cardamom
1/4 tsp ground ginger
In a separate bowl, combine 4 eggs, 2 tbsp coconut oil, 1 tsp vanilla, and ½ cup water. Combine dry and wet ingredients, then add carrots to the bowl and mix. Spoon dough into greased loaf pan.
Bake 35-45 mins depending on oven and loaf pan. Test middle of muffin with
a toothpick. Let cool on a cooling rack. Top with Coconut Butter for extra decadence! Enjoy!
Nutrition Info for 12 slices (without coconut butter):
150 calories
7.7 fat
10.7 carbs
10.5 protein