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.
• 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
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.
Health Star Of The Week
The feeling of being a mother had left Rupa ecstatic, but the repercussions of fat rich...
Have you ever wondered about which positions are most likely to make you climax? Or if it...
Hair Care Tips
Hair fall or hair loss does not spare age or gender. To be honest hair fall is a natural...