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Sue's Carrot Cake
Prep:
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Cook:
12-15 squares
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Ingredients
3 cups almond flour
1 tsp baking soda
¼ tsp salt
¾ tsp cinnamon powder
¼ tsp clove powder
¼ tsp nutmeg powder
4 eggs
½-¾ cups honey
¼ cup vegetable oil
½ tsp vanilla extract
3 cups carrots, ends trimmed, peeled and grated
¼ cup shredded fine unsweetened coconut flakes*
oil or ghee for greasing pan†
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330 grams almond flour
1 tsp (5 ml) baking soda
¼ tsp (2.5 ml) salt
¾ tsp (3.75 ml) cinnamon powder
¼ tsp (1.25 ml) clove powder
¼ tsp (1.25 ml) nutmeg powder
4 eggs
170-255 grams honey
60 ml vegetable oil
½ tsp (3 ml) vanilla extract
360 grams carrots, ends trimmed, peeled and grated
55 grams shredded fine unsweetened coconut flakes*
oil or ghee for greasing pan†
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
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Instructions
- Preheat the oven to 350°F (180°C or gas mark 4).
- In a bowl, mix in the almond flour with the baking soda, salt, cinnamon, clove, and nutmeg powders.
- Next, add in the eggs, honey, oil, and vanilla extract.
- Blend well with a whisk or fork until a smooth consistency is reached.
- Finally add in the grated carrots and coconut flakes to the batter and combine.
- Place the batter in an oil- or ghee-greased 9x13-inch (23x33-cm) glass baking dish or cake pan in the oven for 30-40 minutes, or until a knife comes out clean.
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Nutritional Info
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Notes
*For SCD: Wait for at least 3 months after symptoms have cleared before trying shredded coconut. †Ghee is IBD-AID phase 3. Use oil if dairy-free. This delicious carrot cake has been passed down from my mom with a few alterations that make it dairy and grain-free. -Raman
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate DietPowered by nutritionaltherapyforibd.org
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