Carrot Cake Slice
This Carrot Cake Slice is a delicious healthy treat, high in protein and fibre and low in sugars.
This slice is grain-free, gluten-free and suitable for vegetarian diets. It will make ten serves and takes 40 minutes to make.
Store in the fridge in a sealed container for up to 5 days or freeze.
Carrot Cake Slice
- 170g Almond Flour
- 1 tspn Cinnamon
- 1/2 tspn Nutmeg
- 1/2 tsp Sea Salt
- 1/2 tspn Bicarb Soda
- 3 Eggs
- 1/4 cup Maple Syrup
- 2 tbsp Coconut Oil (melted)
- 1 tspn Vanilla Extract
- 160 grams Grated Carrot
- 60 grams Walnuts (chopped)
- 1 Orange (zested)
Method:
Preheat the oven to 180 degrees celsius. Line a baking pan with baking paper.
In a large bowl, add the almond flour, cinnamon, nutmeg, sea salt and bicarb soda. Whisk together to combine.
In a separate medium sized bowl add the eggs, maple syrup, coconut oil andvanilla. Whisk together. Then add the carrots, walnut and orange zest and whisk again.
Add the wet ingredients to the dry ingredients and stir to combine. Pour into your prepared pan and bake for 25 to 30 minutes.
Remove from the oven and let them cool before slicing evenly into ten portions. Enjoy!
I hope you enjoy this recipe! Let me know how you go with it and tag me on socials @dianarobsonnaturopathy
You might like to also try some of my other recipes.