Reprinted from The Blood Type Diet Website (www.dadamo.com)

Carrot Pineapple Breakfast Bread

Description:

A less sweet version of a high protein carrot cake.

Ingredients:
  • 1 cup oil
  • 1 1/4 cup sugar
  • 4 eggs
  • 2 tsp. vanilla
  • 2 cups grated carrots
  • 1 small can drained pineapple
  • 2 1/2 tsp. baking powder
  • 1 tsp. salt
  • 3/4 tsp. nutmeg
  • 3/4 tsp. cinnamon
  • 2 3/4 cups flour - (I use a blend of two or three beneficial/neutral flours, rye, spelt, kamut, oat, rice, or buckwheat, that totals 2 3/4 cups)
How to make it:
  1. Mix dry ingredients together and set aside
  2. Mix wet ingredients in a mixer
  3. Add carrots and pineapple
  4. Add dry ingredients and mix 2 minutes
  5. Bake at 350 for 45-50 minutes or until the bread starts to pull away from the side of the pan.