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Recipes
Carrot Cake
You heard it here first – grain free, dairy free, sugar free and full of healthy fat! This Carrot Cake can literally be had as a meal because it provides so much goodness – Pretend you didn’t hear this … but I legit had it for dinner after I made it. I couldn’t help myself it was too yummy!!!
- 1 1/2 cups coconut flour
- 1 cup almond meal
- 2 teaspoon bi-carb soda
- 1 teaspoon ground nutmeg
- 2 teaspoon ground cinnamon
- 2 teaspoons vanilla powder
- 6 cups carrot, grated (about 6 medium carrots)
- 1/2 cup rice malt syrup (or less!!)
- 1 1/2 cup coconut oil, melted
- 8 eggs, lightly beaten
- 2 cups Coyo Natural yoghurt
- 1 tsp Vanilla powder
- Squeeze of lemon
- 1 cup walnuts, roughly chopped (I like my nuts activated to help with digestion)
- Preheat oven to 170°C. Line a 16-20cm round cake tin and cover insides with coconut oil
- In a large bowl combine coconut flour, almond meal, bi-carb soda, nutmeg, cinnamon and vanilla powder. Stir. Add carrots and stir until well combined.
- In a separate bowl combine rice malt syrup and coconut oil. Add eggs (make sure the oil mixture is not too hot otherwise the eggs will curdle) and whisk well until combined.
- Add the egg mixture to the carrot mixture and stir until combined. Pour into lined cake tin. Cook mixture for 50-60 minutes or until a toothpick comes out clean when inserted into the centre. Remove from the oven and allow to cool completely. (p.s. I kinda like mine undercooked so I like to cook mine for 45 mins)
- To make the frosting, add everything to a bowl and beat using an electric beater until whipped
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