Low Carb Carrot Cake

Ingredients

• Wet Ingredients

  • 2 cups grated carrot- I used an S-blade for a chunky effect
    • ½ cup apple sauce
    • ½ cup melted Coconut oil. Don’t skimp on the coconut oil- it’s the moisture in your cake!
    • 4 eggs, whisked
    • 3 tbsp raw honey or maple syrup
    
    Dry Ingredients
  • 3 tsp baking powder
    • 2 cups almond meal
    • ½ cup arrowroot flour or tapioca
    • 1 cup of pecans (+ more for decoration if desired)
    • 3 tbsp cinnamon
    • 2 tbsp ginger
    • 1 tsp nutmeg

  Frosting

  • 1/2 cup coconut butter
    • 1 200ml coconut cream
    • 3 tbsp raw honey or maple syrup

Method:

Preheat oven to 180°C.  Line a rectangular loaf tin with parchment paper.   

I used a standard loaf tin. No matter what sized loaf tin you decide to use, just be sure the batter only fills 2/3rds of the loaf tin- this will ensure a rise, but no flow-over of batter which causes mess and burning.

Sieve all dry ingredients + pecans, into a mixing bowl and mix well to combine.

Place carrots, apple sauce, coconut oil and honey or maple syrup into another big mixing bowl and mix to combine. Now add whisked eggs and gently mix again to combine.

Add your dry ingredients to your wet ingredients and combine very gently with a baking spatula.

Evenly distribute batter into cake tin and bake in the oven for 60 minutes. Always keep an eye on your cake as oven times vary

Whilst the cake is baking, make your frosting.

Place all the frosting ingredients into a small saucepan and slowly heat. Once melted, transfer to a bowl and allow to cool a little.   If you put the frosting on your cake whilst its too hot, it will run down the sides- which looks great too, but you might lose to much to the rim / base of your cake-  so there is a fine line in knowing when the frosting is just cool enough- but not to hard, and ready to pour/spread over the top of your delicious low carb, gluten-free, tots guilt-free carrot cake! 

Take the cake out of the oven and leave it to cool right down.

Once cooled, using a baking spatula, frost the top of your cake. 

Sprinkle some pecans on the top.