Carrot bread

Ok, I must admit that I do miss bread and although I do have the real thing occasionally I've been searching for a relatively easy Paleo recipe so that I can have it a bit more often. So when I found this recipe on http://undervarttak.blogspot.se/ I was really happy. I was a bit scared when making it since the previous times I've tried to make Paleo versiouns of bread they've turned out really dense and not great tasting. I made this and not only was it really simple to make, it was also really tasty. Wish I could've taken a better photo for you but I'm afraid I'm not the best photographer.

Ingredients
makes about 12 pieces
400 ml almond meal
50 ml coconut flour
5 tbsp psyllium husk
50 ml crushed linseeds
2 tsp baking powder
1 tsp salt
2 tsp 'bread herbs' (I crushed some caraway seeds, fennel seeds and cumin together)
200 ml finely shredded carrot (approximately 2 small carrots)
6 eggs
200 ml water
olive or coconut oil to grease the pan

Preheat the oven to 200 degrees Celsius.
Peel and shred the carrots finely. Mix together the dry ingredients in a bowl. In another bowl, add the eggs and water and whip them together. Pour the egg mixture over the dry ingredients and mix together until it forms a dough. Lightly squeeze the liquid out of the carrots and mix these into the dough. Let the dough sit and expand for about 5 minutes.
Grease and ovenproof pan (approximately 20x30 cm big) with one of the oil.
Add the dough to the pan and push it down with your hand until it's evenly flat.
By using a fork make a dotted pattern in the bread.
Cook the bread in the oven for about 20 minutes and has got a nice light brown colour and your test stick comes out clean. Take the bread out of the oven and let it cool slightly.
Cut the bread into squares, break apart and let it cool completely on a rack.