We've sent you an email with a link to update your password.
Reset your password
We will send you an email to reset your password.
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