Ingredients

The following ingredients have 12 Servings
  • 2 cups almond flour
  • 1 cup quinoa flour
  • 2 teaspoons baking powder
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • Pinch of sea salt
  • 3 eggs
  • 1/4 cup melted coconut oil
  • 1/2 cup maple syrup
  • 1/4 cup unsweetened applesauce
  • 1/4 cup coconut yogurt (or yogurt of choice)
  • 1 cup grated carrots
  • 1/2 cup almonds (chopped (or nuts of choice))

Instruction

  • Preheat the oven to 350ºF. Grease a bundt pan and set aside.
  • In a large bowl, whisk together the dry ingredients.
  • In a separate bowl, beat together the wet ingredients. Pour the wet ingredients into the dry ingredients and stir together until fully combined. Fold in grated carrots and nuts.
  • Transfer the cake batter to the prepared baking tin. Bake on the center rack for 40 - 45 minutes until a cake tester inserted into the center comes out clean.
  • Allow the cake to rest for at least 10 minutes, then turn it out onto a cooling rack and cool completely before slicing.
  • For serving, we love it with some drizzled coconut butter on top!