Ever wonder how many carrots are actually in your piece of carrot cake? Well, you can be sure you’re getting loads of Vitamin A with this recipe.
So many hear carrot cake and instantly think of a cake made with a little bit of carrot, a lot of sugar and a whole lot of frosting!
Yes, please feel free to add frosting if you like to my recipe below. However, once you taste it by itself, you may just forget about that the frosting! Read to the end for a delicious topping tip.
This recipe was created because, like so many others, I love carrot cake too. I needed a recipe that I could feel good about putting in the kids lunches and a recipe that packed a healthy and filling variety of foods with low sugar. I love adding healthy veggies to recipes. A lot of times they are in disguise, but carrots pack some sweet in their fun color and that should be celebrated!
6 medium carrots
1 Tbsp chia seeds
1 Tbsp cinnamon
1/2 tsp salt
1 tsp vanilla extract
1 tsp baking soda
1/4 cup olive oil
1/4 cup honey
1/2 cup coconut flour
1/2 cup shredded unsweetened coconut
1/2 cup slivered almonds
1/2 cup walnut halves
1/4 cup coconut milk
Preheat oven to 350°
Prepare an 8″x8″ baking dish with a parchment paper liner.
In your food processor, start with your carrots. Chop the ends off and wash well. Loosely chop and put in your food processor. You may peel your carrots if you like.
Pulse your carrots until they look loosely chopped.
Add all the remaining ingredients to your still food processor.
Tip: Measure the olive oil then the honey in the same measuring cup. Measuring the olive oil first will allow your honey to pour out without getting stuck in your measuring cup.
Pulse mixture and scrape down sides as necessary. Once the mixture looks just blended, but still lumpy, you are ready to put in your baking dish.
Smooth the top of your cake and bake for 45 minutes.
Let cool on rack.
Delicious suggestion: With your piece of warm carrot cake, add 1/2 to 1 tsp of dairy free cream cheese or goat cheese for an added creamy tang.
Nutrition Info per serving:
1 pan= 16 servings
11.2 g fat
11.3 g carbohydrates
3.7 g protein
3.7 g fiber
6.1 g sugar
7.7 g net carbs
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