Tuesday, February 14, 2012

Carrot Cake

2 1/2 cups finely grated organic Carrots
1 1/2 cups Almond flour or meal
3 Tbsp organic Coconut flour
1 cup Walnuts or pecans chopped
2 tsp Baking soda
1 Tbsp Cinnamon ground
1 tsp Nutmeg
1/4 tsp Sea salt
4 large eggs
3/4 cup Honey
Zest of 1 lemon
2 tsp Vanilla extract
1/4 cup Coconut oil melted

Mix all dry ingredients including the shredded carrots and 1/2 of the nuts, set aside.
Whisk all liquids and extracts.
Pour liquid mixture over flour mixture, stir until mixture becomes smoothes.
Pour into 8'' round pan sprayed with canola oil or other non stick spray.
Sprinkle the rest of the nuts over the batter.
Bake at 350F for 45 minutes or until toothpick comes out clean.
Cool completely.
Sprinkle with some cinnamon and drizzle with melted dark chocolate..... Enjoy!

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