Healthy Carrot Cake

Gluten Free, Wheat Free, Dairy Free, Refined Sugar Free

Ever since my mother-in-law made a carrot cake as one of the tiers of our wedding cake I have a craving for some and to make an alternative recipe that you can indulge in as often as you like. Finally I got around to making it and I am obsessed. I love having it topped with some yoghurt and nuts.

(Makes 1 bread tin)

3-4 Medium Carrots

2 Eggs

110g Oats

30g Coconut Flour

130ml Almond Milk

50g Coconut Sugar

50g Coconut Oil

50g 0% Greek Yoghurt

1tsp Baking Powder

1tsp Baking Soda

1tsp Apple Cider Vinegar

1tsp Vanilla Essence

1-2 tsp Cinnamon

Optional: Add Walnuts or Pecans to the recipe for a nice crunch

1) Preheat the oven to 190°C (fan oven).

2) Melt the coconut oil.

3) Add the wet ingredients to a large mixing bowl (eggs, almond milk, melted coconut oil, yoghurt, vanilla essence, apple cider vinegar). Whisk to combine.

4) In a blender, grind the oats to a fine flour.

5) Grate the carrot.

6) Add the grated carrot and dry ingredients to the wet ingredients (carrots, oat flour, coconut flour, coconut sugar,baking powder, baking soda, cinnamon).

7) Mix well with a large spoon to combine.

8) Line a baking bread tin (or cake tin) with grease proof paper (or grease using butter/coconut oil). Pour the mix into the tin.

9) Bake in the oven for 45 minutes (or until a knife comes out clean).

10) Leave to cool before slicing.

Serve and Enjoy!