GRAIN FREE CARROT CAKE

In by Toni P

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GRAIN FREE CARROT CAKE
In the never ending search to find healthy desserts that pass the taste and importantly the texture test. I came across this recipe last week in a new blog I am loving. Thank you to Alexandra Tallulah for this gem from her “In My Bowl” blog. This got the thumbs up from our personal peanut gallery of people who often times dismiss the usual Paleo offerings that include low sugar and no grains. Hands down, one of the best and tastiest desserts in the last several months of ‘trying’. Even your picky eaters will love this one! This makes a great breakfast or brunch offering as well as afternoon snack for coffee or tea time. Try it! You’ll like it too!
Cook Time 1 Hour
Servings
Ingredients
Cook Time 1 Hour
Servings
Ingredients
Instructions
  1. Pre heat oven to 350 Degrees. Lightly grease a standard loaf pan with butter.
  2. Wisk together the almond flour, shredded coconut, baking soda, cinnamon, ginger, cardamom, nutmeg, sea salt.
  3. In another bowl, put eggs, butter, maple syrup, apple cider vinegar, and vanilla and whisk together. Mix together with the dry ingredients, and stir. Add the grated carrots and chopped walnuts and mix gently.
  4. Pour into prepared loaf pan and distribute evenly. Top with coconut flakes (optional) and bake for 55-60 min or until done and browned on top. Check a toothpick to make sure it is done. Cool completely before slicing and serving.
  5. With toasted coconut on top
  6. Wonderful with a smear of your favorite type of cultured cream or just cream cheese. We use Labne here. A drizzle of maple syrup makes this divine!