This right here is the only carrot cake recipe you will ever need ! This cake is gluten-free, grain free, low-carb, high-protein, sugar-free and it tastes SO GOOD and is SO FLUFFY you can’t tell it isn’t junky! But don;t take my word for it! Make it and judge for yourself!
Cake Ingredients: (double up the recipe for a cake round)
3 large eggs
2 very ripe bananas
1/3 cup coconut oil melted
1 1/4 cup almond flour (or 3/4 cup buckwheat)
1 cup Vegiday vanilla protein powder
4 tbs maple syrup (optional)
1/2 tsp baking soda
1 tsp baking powder
Pinch of Sea salt
3 large carrots blitzed in food processor (or grated)
1/2 cup unsulphured coconut flakes
1/4 cup raisins
1 tbs ceylon cinnamon
1/2 tsp ground nutmeg
Directions: Mix the wet ingredients together then fold in the dry ingredients. Fold in the mixins gently. Pour into a greased loaf pan lined with parchment for easy removal. Bake at 350 degrees for 40 minutes or until cooked through!
-2 cans full fat coconut milk with hard part scooped out (save coconut water for smoothies)
-1 tsp vanilla bean paste
-Buddha Brands coconut nectar to taste (or honey or yacon syrup)
*whip coconut cream with coconut nectar until smooth. Spread on top of fully cooled cake and enjoy!