Carrot Cake French Toast

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  • 3 medium bananas, roughly chopped
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1/2 cup almond butter (or other nut/seed butter)
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • pinch of salt
  • 2 large carrots, finely shredded (about 2 cups)

For the french toast

  • 2 eggs
  • 2 tablespoons heavy cream or coconut milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 2 tablespoons butter
  • whipped cream (plant based, if preferred)
  • maple syrup


    1. Preheat oven to 350 degrees. Grease an 8×4 loaf pan with oil then line the middle with parchment paper. It will make it easier to remove from the pan without it coming apart.
    2. In a food processor, pulse together bananas, maple syrupvanilla extract, eggs, and almond butter. Then add coconut flour, baking soda, baking powder, cinnamon, nutmeg, ground cloves and pulse until completely combine.
    3. Pour batter into a large bowl and add the finely shredded carrots. Use a spatula to mix the batter with the carrots. Then pour the batter into the grease baking dish. Place in oven to bake for 50-60 minutes, until a toothpick comes out clean in the middle of the carrot loaf. Once completely cooked through, remove from oven, place on cooling rack and let rest until completely cool.
    4. Once cooled, slice the carrot cake loaf into 8-10 slices. Then whisk together eggs, cream, vanilla, and cinnamon in a shallow bowl. Place a large nonstick pan over medium heat and add butter. Once the butter begins to brown, dip each slice of the carrot cake into the egg mixture, covering it on both sides, and add to the pan. Cook on both sides for 3-5 minutes, until each side is golden brown.
    5. Top each slice with some whipped cream, maple syrup, and some berries wouldn’t hurt!