Coconut nectar

Carrot Orange Tea Cake

Tea breads are one of the simplest things to make at home, and one of the nicest things to have at hand for lazy weekend breakfasts or afternoon snacks. Here, we pair carrot with orange zest for some summery brightness, then finish it off with an optional (but too good to pass up) cream cheese frosting. Dig in!

Like carrot cake, carrot bread has always brought a unique style of – negotiation – to the table. Half dessert, half vegetable side dish, this satisfying but befuddling pairing builds a bridge between two dramatically distinct food categories, then leaves us stranded in the middle, wondering which set of rules dictate its consumption: Eat with abandon, like a vegetable, or restraint, like a dessert?

Not that the debate makes any difference; the truth is, you will eat at least one more bite than you should (and hopefully many more) – and you'll never regret it. Here, we pair our vitamin-rich carrots with zesty citrus peel, and keep the sweetness in check with granulated nectar's low-glycemic attributes. Then, we blow all our best intentions with cinnamon cream cheese frosting (because if God didn't intend for carrots to be paired with frosting, he would have made them broccoli). Enjoy!

Carrot Orange Tea Cake

For the loaf:

2 cups grated carrot

Zest of 1 orange

3/4 cup coconut oil

3/4 cup granulated coconut nectar

2 eggs

1 tsp vanilla

1 3/4 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

Optional: 3/4 cup chopped walnuts, 1/2 cup raisins

For the frosting:

2 - 8 oz packages cream cheese

3/4 cup granulated coconut nectar

1 tsp vanilla

1/2 tsp cinnamon

2 tbsp milk


1. Preheat oven to 350F. Grease a 8 x 4 inch loaf pan and set aside.

2. In a large bowl, mix grated carrots, orange zest, oil, granulated nectar, eggs and vanilla until combined. In a smaller bowl, mix flour, salt, baking soda, baking powder, spices and salt until combined. In two batches, add dry ingredients to wet ingredients, stirring just until combined.  

3. Add mixture to greased  loaf pan and bake for 45-50 minutes. Remove from oven and let cool.

4. While bread is cooling, add all ingredients for frosting to the bowl of a standing mixer. Combine on low speed for 1 minute, then scrape down the sides. Increase speed to medium high and beat for 4-5 minutes. Frost top of cooled loaf with a spatula or frosting bag & tip of your choosing.

Two Step Banana Pudding

Banana pudding tends to come in two variations: Pudding that "resembles the flavor of bananas", and pudding made with actual bananas. This foolproof recipe sits firmly in the latter category, and will make the banana lovers in your life, uh, bananas about you and stuff.

Coconut flower nectar and bananas, ahhh. As anyone in the raw or paleo communities will tell you, their combination represents one of the greatest partnerships in the history of dessert. From gluten-free banana breads to the simple pleasure of dunking bananas slices right into the grains of coconut nectar, there's something about this combo that makes other sweeteners pale in comparison, adding next-level delight to an otherwise basic treat.

Well, not to offend raw foodies or their cavemen counterparts, but we have co-opted this guilty pleasure and created a somewhat guiltier interpretation of this magical flavor combo. Your work can begin and end with banana pudding (inspired by the recipe and handy method of mixing our ingredients in a blender, shared over at Butterlust). Or, you can take your pudding over the moon with layers of salted coconut nectar caramel, almond butter whipped cream, and a layer of crunchy, salty chopped nuts of your choosing (and stay tuned for an eclair recipe that pairs this incredible stuff with chocolate ganache).

Here, we share two versions of super simple pudding - one a little more decadent, one lightened up with coconut, soy, almond or other milk alternative of your choosing. Enjoy!

Two Step Banana Pudding

2 ripe bananas

1/3 cup cream*

1/3 cup milk*  

1/2 cup granulated coconut flower nectar

2 tbsp cornstarch

3 egg yolks

3 tbsp butter

Pinch of salt

*Low-fat modification: Replace cream and milk with 2/3 cup milk alternative. We like coconut milk, but soy or nut milks work well, too!


1. Place bananas, cream, milk, coconut flower nectar, cornstarch and eggs in a blender. Blend on high until mixture is very smooth.

2. Pour contents into medium saucepan and cook over medium heat until mixture thickens, whisking constantly. This happens pretty quickly, so watch closely! When pudding is the consistency of - pudding - remove from heat, add butter and whisk until butter is melted and pudding is smooth and glossy. Refrigerate and enjoy!