Grain-Free, Gluten-Free, Sugar-Free Carrot Cake

If you’re one of those people who think adding carrots to a cake automatically makes it healthy, this sweetener-free, grain-free, gluten-free, sugar-free carrot cake recipe is for you!

serves: 6

prep time: 15 min

Cook time: 35 min

 

Stuff you need

For the sugar-free carrot cake

1 cup almond meal
3/4 cup walnuts, chopped
3/4 cup butter melted
1/4 cup coconut milk
2 carrots peeled and grated
2 eggs
1 tsp. cinnamon
1 tsp. nutmeg
Pinch of salt

For the frosting

1 1/2 cups unsweetened shredded coconut
1/2 cup butter cubed
1 lemon juice and rind
1 tsp. 100% vanilla extract

Now what?

1. Preheat oven to 160°C (320°F) and line 2 x 10 cm (4 inch) spring form cake tins. Or you can use 1 larger cake tin.
2. In a large bowl combine the almond meal, walnuts, cinnamon, nutmeg and salt.
3. Add the eggs, melted butter, coconut milk, carrots and stir really well.
4. Fill the cake tins with the cake batter and place in the oven for 35 minutes.
5. Allow to sit for 10 minutes before turning out and allowing to cool completely on a wire rack.
6. Whiz the coconut in a food processor or blender until super fine.
7. Add the butter cubes and continue to whiz until smooth.
8. Add the lemon juice, rind, and vanilla, and continue to whiz.
9. Once the cakes have cooled, spread frosting on top of both cakes evenly, then carefully place one cake on top of the other.
10. Sprinkle with a few extra walnuts!

Merrymaker tip

If your taste buds like it a little sweet, add 1-3 tbs. of 100% maple syrup or honey to the cake batter and/or frosting.