Carrot Cake Bread with Organic Valley

organicvalley.coop

Jade Starlin

1 ½ cups (191 g) organic all-purpose flour

⅓ cup (28 g) organic unsweetened finely shredded coconut

1 tsp. baking powder

½ tsp. fine sea salt

½ tsp. organic ground cinnamon

¼ tsp. organic ground ginger

1 cup (226 g) organic cane sugar

2 large Organic Valley Eggs

6 oz. organic carrots, grated

½ cup (4 oz.) Organic Valley Ghee, melted

½ cup (99 g) organic pineapple chunks

4 oz. Organic Valley Cream Cheese

2 Tbsp. Organic Valley Salted Butter

1 ½ cups (212 g) organic powdered sugar, sifted

1 Tbsp. Organic Valley Whole Milk

Directions at organicvalley.coop

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