Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 8 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
8
- 3 eggs
- 90grams applesauce (unsweetened)
- 4tablespoons maple syrup
- 2tablespoons coconut oil, melted
- 2teaspoons vanilla extract
- 200grams ground almonds
- 2tablespoons coconut flour
- 1 1/2teaspoons baking powder
- 1/2teaspoons bicarbonate soda
- 1 1/2teaspoons cinnamon
- 90grams carrots, grated
- 60grams coconut flakes (unsweetened)
Nutrition per serving
1400kJ / 335Cal
1400 Kilojoules or 335 Calories
16% of daily energy intake*
Protein
9.3grams
Fat
25.6grams
Carbs
16.8grams
Sugars
14.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Flaked coconut adds toastiness to this gluten free carrot cake loaf.
Method
Step 1 of 4
Pre-heat the oven to 175°C/155°C fan-forced and line a loaf tin with parchment paper.
Step 2 of 4
Whisk the oil, applesauce, eggs, maple syrup and vanilla together in a large bowl.
Step 3 of 4
Add the ground almonds, coconut flour, baking powder and soda and cinnamon and whisk to combine. Stir in grated carrots and coconut flakes.
Step 4 of 4
Pour the batter into the loaf tin and bake for 40-45 minutes, or until a skewer comes out clean. Remove from the oven and leave to cool completely on a wire rack before serving.
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