top of page
About the Recipe
Enjoy a sinfully delicious carrot cake without the guilt! How is this possible?!
Because this recipe is:
- gluten-free
- dairy-free
- low carb (15g carbs)
- vegetarian
Yes! It's all this healthy goodness plus it's meal-prep friendly! You can slice this cake into several pieces and keep them in the fridge in an airtight container. The cake will keep for up to 5 days.
Though this recipe does use 1/3 cup white caster sugar, the use of 1 tsp cinnamon helps to regulate blood sugar levels.
This is truly a nice, happy treat for special occasions--or even when you simply want to celebrate YOU!
Ingredients
- 1 ½ cups (230g) toasted almonds, unsalted
- 4 Tbsp. coconut sugar
- 1 ½ tsp. baking powder
- ⅛ tsp. salt
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- 2 tsp. lemon zest, grated
- 4 eggs
- ⅓ cup (65g) white caster sugar
- 1 tsp. vanilla extract
- 2 cups (280g) grated carrots
Preparation
Step 1
Heat the oven to 180°C (350°F). Grease a 9-inch cake pan, and line it with parchment paper.
Step 2
Place the almonds and coconut sugar into a food processor and blend until finely ground. Add the baking powder, salt, cinnamon, nutmeg and lemon zest, and mix again.
Step 3
Using an electric whisk, beat the eggs until thick. Add the sugar and continue to beat until the mixture is thick. Add in the vanilla extract, almond mixture, and carrots. Beat gently until combined.
Step 4
Transfer the cake batter into the pan and bake for one hour until firm to the touch and a toothpick inserted into the center of the cake comes out clean.
Step 5
Remove the cake from the oven and cool on a rack for 10 minutes, before removing it from the pan and allowing the cake to cool completely.
Storage:
Once cooled, place the cake in an airtight container where it will keep in the fridge for up to 5 days.
Nutrition per serving:
179 kcal
11g Fats
15g Carbs
6g Protein
bottom of page