Sunday, 9 December 2012


Cake that is healthy? I could get used to this! This carrot cake is a delicious twist on an old favourite that you can feel not so bad about eating.


2 Cups grated carrots
3/4 cup shredded unsweetened coconut
3/4 cup chopped walnuts
3/4 cup melted coconut oil
4 drops liquid stevia
3 TBS ground flax seet
2/3 cup water
3 eggs
1 cup almond flour
1 cup coconut flour
1 cup tapioca flour
1 TSP cinnamon
1 1/2 TSP ginger
1/2 TST vanilla powder
2 TSP baking powder
1 TSP baking soda

1 Block cream cheese
1/2 TBS vanilla extract ( or you can try maple)
3 TBS heavy cream
1 TBS Raw honey ( or if you used maple extract try maple syrup)


- Pre-heat oven to 350 Degrees F.
- Grease one 7 X 11 glass dish
- In large mixing bowl combine carrot, coconut, walnuts, coconut oil, eggs, ground flax seeds and water. Stir until well mixed
- Stir together dry ingredients
- Add carrot mixture to dry ingredients and mix till well blended
- Poor into cake pan
- Bake for 30 minutes or until an inserted tooth pick comes out clean
- In a separate bowl whip icing
- Allow cake to cool before icing ( If you want to be more decorative try piping the icing. You can try making them as cup cakes too!)