CARROT CAKE

Healthy Carrot Cake

Ingredients:

• 1.5 cups Bob's Red Mill Gluten-Free All-Purpose Baking Flour

• 1.5 cups almond meal

• 3/4 cup organic shredded coconut

• 1 tsp baking powder

• Pinch of salt

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1 tsp ground ginger

• Pinch of ground cloves

• 5 large eggs (or 6 if using smaller eggs)

• 3/4 cup raw sugar

• 1/3 cup pure maple syrup

• 2 tsp pure vanilla extract

• 2 cups shredded carrots (about 5 medium carrots)

• 1/2 cup coconut oil

Method:

1. Preheat the oven to 180°C (365°F).

2. Beat the eggs and sugar together in a bowl until fluffy (about 5 minutes).

3. Beat in the maple syrup and vanilla extract.

4. In a separate bowl, mix the gluten-free flour, almond meal, shredded coconut, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

5. Gradually add the dry ingredients to the fluffy egg mixture, stirring to combine.

6. Mix in the coconut oil and shredded carrots.

7. Pour the batter into a prepared round cake pan (19 x 6.5 cm), lined with baking paper or greased with coconut oil.

8. Bake for 50-55 minutes or until a toothpick comes out clean.

9. Optional: Add in nuts or frosting (though the cake is already sweet enough, you may prefer to skip extra sugar).