Wednesday, August 29, 2012

Carrot Cake (no sugar, no gluten)

1 1/2 cups almond flour*
1 1/2 cups finely shredded carrots**
3/4 cup honey
1 tsp baking soda
1/2 cup coconut oil
2 eggs
1 tsp cinnamon
1 tsp vanilla
1/2 can crushed DRAINED pineapple (optional)

Place coconut oil in food processor, blender or mixer.  Add the honey and eggs and mix.
Add the almond flour, soda, cinnamon and vanilla and mix well.
Add carrots and combine.

Place in a PARCHMENT LINED 1 liter loaf pan (I use glass) and bake at 350 F for 1 hour+ or until a skewer comes out clean from the center. Cool well before removing. 

My kids loved this best frozen and thinly sliced when they eat it.

*Use a food processor with the grinding blade to grind your almonds into flour (much cheaper)
*Use a food processor with the shredding blade to shred your carrots

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