Carrot Cake

Intro –

Recipe adapted from – https://cleananddelicious.com/gluten-free-carrot-cake-moist-fluffy/

Ingredients:

• 1 cup grated carrots
• 1/2 cup blanched almond flour
• 1/4 cup desiccated coconut
• 2 tbsp corn starch
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/8 teaspoon nutmeg powder
• 3 eggs
• 1/3 cup coconut oil 
• 1/3 cup brown sugar
• 1 tsp vanilla extract
• 1/4 cup raisins and chopped nuts (optional)

Method:

• Preheat the oven to 180° C.
• Grate carrots and set aside.
• In a large bowl combine almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon and all spice. Gently toss everything together.
• In a separate bowl combine eggs, coconut oil, maple syrup and vanilla extract. Whisk until well combined.
• Add the wet ingredients to the dry and mix until all of the ingredients are just incorporated..
• Transfer batter to greased pan and pop in the oven for 30 minutes or until cooked through. Cool completely.
• Serve and enjoy!