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Flour-less & Sugarless Carrot Cake with Coconut & Walnuts

  By posted Mar 25th 2011
Recipes

 

Flour-less & Sugarless Carrot Cake with Coconut & Walnuts

This flour-less and sugarless carrot cake with coconut and walnuts is delicious and has the wholesome goodness of real food. I must admit, I topped it with cream cheese frosting the first time and dark chocolate ganache the second time, but since the cake was so moist I put a very thin layer of frosting. I used honey in place of sugar, which was pretty good and under sweet – just how I like it.


Ingredients

2 cups almond flour (I imported mine but you can just as easily make it by grinding skinless almonds together in a mixer until they are slightly course and powdery)
2 ½ tsp baking powder
2 tsp cinnamon
1 tsp salt
¾ cup chopped walnuts
1 cup flaked coconut
3 med-large carrots, grated
3 ripe bananas, mashed
½ cup coconut milk
3 eggs
¼ cup honey

Method

In a large bowl, mix the almond flour with the baking powder, cinnamon and salt.  Mix in the walnuts, coconut, and carrots.  Set a side. 
In another bowl, mix the bananas, coconut milk, eggs, and maple syrup.  Add the wet ingredients to the dry ingredients and stir.
Transfer batter to a greased, parchment-lined loaf pan (9×5x3) and bake at 180 degrees for 50 minutes, or until a toothpick inserted in the center comes out clean.  Leave it to cool.

 

 
 

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