Carrot Cake French Toast

When I think about my childhood, I think about eating a dozen donuts at the pool during a Saturday or Sunday swim meet, I remember going to Wendy’s every weekend with my mom where I would dip my chicken nuggets in an absurd amount of ketchup, and I remember my mom making french toast on a regular basis. All my fond memories have to do with food. Honestly, all my positive memories have to do with food. I’m a Taurus through and through and my birth chart said that I should be working with food and publishing something about it. Well look what I’m doing all day every day – eating, snacking, creating, writing, publishing…and it’s all about food. People used to think it was weird how obsessed I was with food, but now I know it was my destiny. It was my life’s plan to create this carrot cake french toast recipe for you! How neat is that?

I had someone on stories today ask me what dessert I was going to make for Easter Sunday and honestly, I have ZERO plans when it comes to Easter. I’m not religious so it’s just another Sunday for me. You know what I will be doing that day? Hosting my monthly zoom call with my Power Sculpt Program members. I may not be big into the gospel, but I am big into preaching to my Sculpt members that anything is possible for them. I know that seems so over the top, but every time I talk to them and hear their stories and the improvements they’ve made throughout the program, I’m so inspired and excited for our next call. It’s such a cool and special experience. Instead of going to church, I get to be surrounded by people who have chosen to make a change in their life and they are putting in the daily effort to get there. Now that’s pure inspiration for me. Anywho, I have a dinner to make for our friends, tonight is Mediterranean night, so I gotta get to it. I’m going to try making flatbread with yogurt. Kloveyoubyeeeeee.

Print Recipe

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Ingredients

Scale

3medium bananas, roughly chopped
1/4 cupmaple syrup
1 teaspoonvanilla extract
3eggs
1/2 cupalmond butter (or other nut/seed butter)
1/4 cupcoconut flour
1/2 teaspoonbaking soda
1/2 teaspoonbaking powder
2 teaspoonscinnamon
1/2 teaspoonnutmeg
1/4 teaspoonground cloves
pinch of salt
2large carrots, finely shredded (about2 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

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Instructions

1. Preheat oven to 350 degrees. Grease an8×4 loaf panwith oil then line the middle withparchment paper. It will make it easier to remove from the pan without it coming apart.
2. In a food processor, pulse together bananas,maple syrup,vanilla extract, eggs, andalmond butter. Then addcoconut flour, baking soda, baking powder,cinnamon, nutmeg, ground clovesand 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!

What I Used to Make This Recipe:

Carrot Cake French Toast - PaleOMG (2024)