Ingredients
Almond flour
Coconut flour
Grated fresh carrots
Natural sweeteners (Stevia or Monk Fruit)
Eggs (or flax eggs for vegan version)
Coconut or avocado oil
Unsweetened almond or coconut milk
Baking powder and baking soda
Cinnamon, nutmeg, ginger
Vanilla extract
Optional nuts (walnuts or pecans)
Instructions
Preheat oven to 350°F (175°C).
Mix eggs, sweetener, oil, and vanilla.
Combine almond flour, coconut flour, spices, baking powder, and baking soda separately.
Gradually blend dry ingredients into wet mixture; fold in grated carrots and nuts.
Pour batter into lined pan; bake 25–35 minutes.
Cool cake completely before frosting or slicing.
Nutrition
- Serving Size: 1 slice (approx. 1/12 cake)
- Calories: 180 kcal
- Sugar: 2 g (natural sugars, no added sugar)
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Carbohydrates: 9 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 45 mg