Healthy, tasty loaves are always welcome – they make a good breakfast with a cup of tea or coffee.  This loaf was actually better after having been frozen for a couple of weeks and then defrosted.  When one considers the glycemic load vs the glycemic index, carrots in small amounts are fine for us. Check out this excellent post  re carrots and low-carbing by Laura Dolson and be prepared to be surprised.  Besides carrots never made me fat....sugar and white flour products sure do!  Grated zucchini combined with grated carrot works very well...sometimes better than grated carrots on their own, in my opinion.  Of course, you could use grated zucchini in place of the grated carrots in this recipe.  However, I have an excellent zucchini bread over here.  Another Carrot Zucchini Loaf recipe over here - a very popular recipe of mine.

21/4  cups Gluten-Free Bake Mix 2 (560 mL)
1 tsp baking soda (5 mL)
3 eggs
3/cup olive oil (175 mL)
Liquid sweetener to equal 2/3  cup (150 mL)
1/3  cup granulated erythritol (75 mL)
11/tsp vanilla extract (7 mL)
11/2  tsp unflavored gelatin (7 mL)
1/4  tsp salt (1 mL)
1 cup grated carrot (250 mL)
1 cup grated zucchini, (250 mL)
  (peel zucchini first)

Preheat oven to 350°F (180°C).

In medium bowl, combine Gluten-Free Bake Mix 2 and baking soda.

In food processor, process eggs, olive oil, liquid sweetener, erythritol, vanilla extract, gelatin and salt until well combined.  Add dry ingredients and process.  Stir in carrots and zucchini.  Pour into 8 x 4-inch (20 x 10 cm) loaf pan lined with parchment paper on the bottom (grease bottom of pan first, press parchment paper on bottom and grease and “flour” top of parchment with some bake mix).  Bake 50 minutes to l hour, or until cake tester comes out clean.  If it is still not coming out totally clean, switch off the oven and leave the loaf inside for another 5 to 10 minutes (it’s a fine line as one still wants the loaf to be moist).

Yield:  18 servings
1 serving
160.4 calories
3.6 g protein
14.3 g fat

3.6 g net carbs

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