Craving carrot cake for breakfast? Me too. That's why I'm sharing this Gluten-Free Carrot Nut Bread - to hold us over until dessert! This fluffy quick bread is packed with spices and pretty healthy, too!
Preheat the oven to 350 degrees F. Spray a small loaf pan with olive oil spray or line with parchment paper and set aside.
In a food processor, combine the soaked dates, banana, eggs, oil, spices, stevia and salt. Process until smooth and transfer to a large mixing bowl.
In a separate bowl, whisk the coconut flour, tapioca starch, baking powder and soda together. Add the dry ingredients to the wet ingredients and stir until combined. Gently fold in the carrots and chopped nuts.
Transfer the batter into your loaf pan, smoothing the top out with the back of a wet spoon. Bake in the center of a warm oven for 30 - 35 minutes, or until a cake tester inserted into the center of the loaf comes out clean. Cool on a wire rack before slicing. (Makes 1 small loaf.)