I have a sweet tooth. I love desserts but I know (and try to remember) how bad I feel after eating a "regular" dessert, especially if I have it for breakfast.
This chocolate carrot cake is low-carb, sugar, gluten, grain and dairy-free and is rich in healthy fats. Despite not having gluten, it maintains a fluffy texture and the chocolatey taste is a delicious party for your taste buds!
300 gr carrots - grated
50 gr (1/2 cup) desiccated unsweetened coconut
180 gr (1 and 1/2 cups) almond flour
30 gr (2 tbsp) granulated sweetener of choice (I used Erythritol)
1 tsp stevia
25 gr (4 tbsp) unsweetened cacao powder
2 tsp cinnamon
3 tsp baking powder
85% dark chocolate chips (optional)
125 gr (4-5 tbsp) coconut oil - melted
2 tsp vanilla extract
1. Preheat oven to 180 C - 350 F
2. Grate the carrots using a manual grater or a food processor
3. Mix all the dry ingredients in a bowl or a food processor
4. Add eggs, melted coconut oil and vanilla extract until you have a thick, consistent batter (if you want to add chocolate chips, do so now)
5. Cover a 9-inch/22 cm baking pan with baking paper and pour the batter. Spread evenly
6. Bake for 40-50 minutes. Leave the cake in the pan for about half an hour before serving
Keep the cake at room temperature. Cover it with a cloth, paper towel or kitchen foil to keep it moist.
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