Here’s a lower-carb version of carrot cake made with coconut “flour” and some honey. It is gluten-free (grain-free actually) and dairy-free. I made this for our monthly nutrition meeting’s potluck and it was a success.
1 1/2 cups organic shredded coconut blended into a “flour”
1/4 cup arrowroot powder
2 eggs
1/4 cup honey
1 large organic carrot, grated
1 tsp. vanilla extract
2 Tbsp. organic raisins
1 tsp. baking powder (aluminum-free)
1 tsp. cinnamon
1/2 tsp. allspice
1/8 tsp. clove
1/2 tsp. sea salt
Blend the shredded coconut in a blender. This will reduce the volume to about 1 cup. Place this into the food processor with the arrowroot, the spices, and salt. Process to evenly mix. Add honey, vanilla, eggs and process until thoroughly mixed. Stir in grated carrots and raisins. Use a rubber spatula to spoon into an oiled (with coconut oil) baking dish (about 8″x8″ or 1 round cake pan). Bake at 350 degree F for about 20 minutes or until a knife placed in the center comes out clean. Cut into squares.
