Enjoy the pleasure of a tasty vegan and low-carb carrot cake without feeling bad about it. This cake is moist, tasty, and great for any event because it is made with healthy ingredients like coconut flour, almond flour, and maple syrup.
Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/2 cup unsweetened shredded coconut. 1 tsp baking powder. 1 tsp baking soda. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp salt. 1/2 cup almond milk. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 2 flax eggs 2 tbsp ground flaxseed meal + 6 tbsp water. 1 tsp vanilla extract. 2 cups grated carrots. 1/2 cup chopped walnuts optional.
Instructions: Warm the oven up to 175F 350C. Butter and flour a cake pan. Put coconut flour, shredded coconut, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl. Mix them all together. Add the melted coconut oil, flax eggs, maple syrup, and vanilla extract to a different bowl and mix them together using a whisk. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. If you want to add walnuts or grated carrots, do so now. Spread out the batter in the cake pan that has been prepared. Put it in the oven and bake for 35 to 40 minutes, or until a toothpick stuck in the middle comes out clean. Grab it from the oven and let it cool for 10 minutes in the pan. Then move it to a wire rack to finish cooling. Cut it up and serve after it has cooled down.
Prep Time: 15 minutes
Cook Time: 40 minutes
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