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Cooked Carrot Cake

Cooked Carrot Cake

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Cooked Carrot Cake

Cooked Carrot Cake

Ingredients

9 eggs

1 TBSP orange juice

2½ cups almond flour

1½ cups mashed (puréed) cooked carrots

1 cup honey

1 TBSP wine*

9 eggs

1 TBSP (15 ml) orange juice

250 grams almond flour

246 grams mashed (puréed) cooked carrots

237 ml honey

1 TBSP (15 ml) wine*

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Dietary Therapies

Dietary Requirements

Lactose-Free & Minimal Lactose

Meal Type

Occasion

-

Applicances

Cuisine

-

Disease state

-

Instructions

Preheat oven to 325°F (165°C).
Separate eggs.
Beat yolks.
Gradually add honey to yolks.
Beat until thick.
Stir in carrots, orange juice, wine, and almond flour.
Fold in stiffly-beaten egg whites. Bake at 325°F (165°C) for 50 minutes.

Nutritional Info

Storage

Notes

*Red wine is IBD-AID Phase II. White wine is IBD-AID Phase III.

This recipe was originally published in

Used with permission from

SCD Recipe

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