Sugar, Grain and Dairy-Free Chocolate Carrot Cake

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!


Dry Ingredients:

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)

Wet Ingredients:

5 eggs

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

Storage Instructions:

Keep the cake at room temperature. Cover it with a cloth, paper towel or kitchen foil to keep it moist.

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