Description
Nut-Free Paleo Carrot Cake recipe made with coconut flour is gluten-free and dairy-free.
Ingredients
- ½ cups Coconut Flour
- ¼ teaspoons Celtic Sea Salt
- ¼ teaspoons Baking Soda
- 1 teaspoon Ground Cinnamon
- 6 Large Eggs
- ½ cups Coconut Oil, Melted
- ⅓ cups Honey
- 1-½ cup Carrots, Grated
- ½ cups Zante Currants
- Coconut Whipped Cream, For Frosting (optional)
Preparation
In a food processor, combine coconut flour, salt, baking soda, and cinnamon. Pulse in eggs, coconut oil, and honey. Remove blade from food processor and stir in carrots and currants by hand.
Grease a 7-inch springform pan with coconut oil and dust with coconut flour. Transfer batter into prepared pan. Bake at 350°F for 45–60 minutes.
Cool for 1 hour. Serve frosted with coconut whipped cream, if desired.
