Healthy Carrot Cake
This healthy carrot cake is delicious and easy to make, and suitable for many special diets. A gluten free dessert, this classic carrot cake is also free of nuts, grains, and refined sugar. Sweetened with a little honey and made with coconut flour, you can enjoy the flavors of carrot cake and still keep to a healthy diet. Also a GAPS dessert!
Equipment
- 1 8" round cake pan or similarly sized pan
- 1 grater
Ingredients
- 1/2 C grass fed butter
- 1/3 C honey
- 6 eggs
- 3/4 C coconut flour
- 1 T grated, fresh ginger or 1 tsp ground ginger
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp baking soda
- 1/2 tsp salt
- 1 C grated carrots about 2, depending on size
- 1/2 C chopped pecans or other nuts optional
Instructions
- Bring all ingredients to room temperature. Preheat oven to 350° F. Line the bottom of an 8" round cake pan (or similar-sized pan) with parchment and grease the sides well.
- Combine butter, honey, eggs, coconut flour, spices, baking soda, and salt in bowl. Mix thoroughly by hand or with a mixer.
- Fold in grated carrots and pecans or other nuts, if using nuts. Spread batter in prepared pan.
- Bake 40-45 minutes at 350° F, or until edges are starting to brown and pull away from the pan and a toothpick inserted in the center of the cake emerges with few crumbs.
- Cool 10-15 minutes in the pan, then invert cake on plate or cooling rack. Remove the parchment if it sticks to the cake.
- Serve plain, with whipped cream or coconut cream, or with cream cheese frosting. Double the recipe for a two layer cake.