Ingredients

The following ingredients have 4 Servings
  • 2 cups carrots (finely grated (about 3 medium carrots))
  • 3 cups blanched almond flour
  • 2 teaspoons baking soda
  • 1/2 cup unrefined coconut sugar
  • 1 cup raw pecans (chopped)
  • 3 eggs (room temperature)
  • 1/2 cup coconut oil (melted)
  • 2 teaspoons vanilla extract
  • 3 tablespoons coconut oil (melted)
  • 2 tablespoons raw cacao powder
  • 1 tablespoon raw honey
  • 3 tablespoons full fat coconut milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon arrowroot powder

Instruction

  • In a large bowl, mix the almond flour, baking soda, coconut palm sugar and chopped pecans.
  • In a separate bowl whisk together the eggs, coconut oil, vanilla extract and grated carrots.
  • Combine wet and dry ingredients and gently mix the batter, being careful not to over mix or the almond flour will become oily.
  • Lightly grease an 8-inch round removable bottom cake pan with coconut oil. Grease the sides of my pan and cut a piece of parchment paper for the bottom for easy removal of the cake later.
  • Pour batter evenly in the pan and bake in a preheated oven to 350°F until a toothpick inserted into the center comes out clean, approximately 30-35 minutes.
  • Let cake cool on a wire rack before removing it from the pan.