Ingredients
- 1 3/4 cups whole-wheat flour
- 1 tablespoon cinnamon
- 1 tablespoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 eggs
- 1 cup coconut sugar
- 2/3 cup crushed pineapple drained
- 1/2 cup vanilla kefir
- 1/4 cup coconut oil melted
- 2 1/2 teaspoons vanilla extract
- 1 cup carrot peeled, grated, and tightly packed
- 1/2 cup pecans roughly chopped + more for topping (optional)
Instructions
- Preheat your oven to 375°F and line the bottom of an 8-inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, nutmeg, and salt.
- In a separate large bowl, whisk together the remaining ingredients, except the carrot and pecans.
- Add the dry ingredients into the wet ingredients and whisk until just combined, being careful not to overmix. Fold in the carrots and pecans.
- Pour into the pan, topping with more pecans if desired.
- Bake until a toothpick inserted in the center comes out clean and the top is brown, 47-55 minutes.
- Let cool in the pan completely.
- Run a sharp knife around the edges of the cooled pan, turn out onto a cutting board, slice, and serve!