Carrot Coconut Cake Recipe | Nutritional Therapy for IBD

Ingredients

1 cup grated raw carrot

¾ cup coconut crumbs

6 eggs, separated

1 cup ground raw cashews

¾ cup honey

1 tsp vanilla

110 grams grated raw carrot

60 grams coconut crumbs

6 eggs, separated

113 grams ground raw cashews

177 ml honey

1 tsp (5 ml) vanilla

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Dietary Therapies

SCD

mSCD

IBD-AID P2

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Soy Free

In a large bowl, blend the carrot, coconut, honey, and vanilla.
In a separate bowl, beat the egg yolks to a creamy consistency.
Fold the egg yolks into the carrot-coconut mixture and let it stand in the refrigerator for 1 hour, or until it has soaked up the moisture.
Add the ground cashews and blend.
In another bowl, beat the egg whites until stiff.
Fold the egg whites into the carrot-coconut mixture.
Make two 9-inch layers or pour the mixture into a bundt pan.
Bake in a preheated 400°F (204°C) oven for 10 minutes, then reduce the temperature to 350°F (180°C) and bake for an additional 20 to 30 minutes or until the cake shows signs of leaving the sides of the pan.
Cool on a wire rack.