With carrot cake you probably think of the layered cake with a thick layer of cream cheese glaze over it and often also in the middle. But this is a healthy carrot cake, without icing, but just as tasty! With coconut flour and sweetened with dates and coconut blossom sugar. Yummy!
200g carrots, grated
10 medjoul dates, pitted
120 ml of coconut oil, liquid
50g coconut flour or almond flour
1 tsp cinnamon
½ tsp salt
½ tsp of cream of tartar
¼ tsp coconut blossom sugar
Preheat oven to 175 degrees and grease a baking pan with a little coconut oil.
Combine the dates with 1 egg in the food processor and grind to a fine paste.
Add remaining eggs, coconut oil, coconut (almond) flour, cinnamon, salt, baking powder and coconut blossom sugar and grind to a smooth batter.
Puree the carrots and walnuts into the batter until it is fully taken up.
Spoon the batter into the baking pan and bake 40 minutes until golden brown.