Low Carb Carrot Cake
Author: 
Serves: 12 large slices or 24 small
 
Ingredients
  • ¾ cup coconut flour
  • ¼ cup tapioca starch (or cornstarch if not grain free)
  • 1 tsp baking soda
  • ⅓ cup maple syrup
  • 4 eggs
  • 1 cup diced carrots (128g)
  • ½ cup pineapple chunks (from a can, drained) (122g)
  • 1 tsp vanilla
  • 1 tbsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • pinch of salt
  • ⅓ cup walnuts, finely chopped (39g)
Instructions
  1. Preheat oven to 350F. Line a loaf pan (9" x 4" / 8" x 4") with parchment paper.
  2. In a bowl, mix coconut flour, tapioca starch and baking soda.
  3. Transfer carrots to a pan, cover with water and cook until soft (about 10 mins). You know it is ready when you can pierce a fork through easily.
  4. Drain carrots, briefly run under cold water. Add to a blender with all the remaining ingredients (except the walnuts). Blend till smooth.
  5. Add in the wet carrot mixture and fold till well combined.
  6. Stir in chopped walnuts.
  7. Pour batter into loaf pan. Bake for 40-45 mins. Cool and slice!
Nutrition Information
Serving size: 12 Calories: 123 Fat: 5.7g Carbohydrates: 17.1g Protein: 4.3g
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2020/09/22/gluten-free-carrot-cake-low-carb/