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Juicy carrot cake without flour and sugar
The carrot cake is mega moist and is perfect as a healthy snack.
4.17
from
30
Reviews
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Preparation:
10
minutes
mins
Preparation:
40
minutes
mins
Total:
50
minutes
mins
Servings:
8
Piece
Calories:
274
Course:
Dessert
Category:
Cake
Ingredients
Cake base
3
EL
Honey
3
Eggs
200
g
grated carrots
60
g
melted coconut oil
1
TL
freshly grated ginger
100
g
ground hazelnuts
1
TL
Baking powder
1
Pinch
Cinnamon and salt
Frosting without sugar
50
g
Coconut flakes
1
EL
Honey
50
g
Coconut oil
1
EL
Lemon juice
1
EL
grated carrots
Equipment
1 bowl
1 whisk
Instruction
Preheat the oven to 180°.
Heat the honey a little in the microwave (10 seconds is enough).
Mix eggs and honey until smooth.
Add carrots, coconut oil, hazelnuts, cinnamon and ginger to the bowl and mix everything together.
Stir in baking powder and salt. Then pour the batter into the greased mold.
Put it in the oven. The carrot cake takes about 40 to 50 minutes. Depending on the cake pan.
After half the time, cover the cake with aluminum foil, otherwise it will be too dark.
Meanwhile, you can prepare the frosting.
Mix the grated coconut with the oil, honey and lemon juice.
Spread it on the carrot cake with a cold spoon.
On top add a few grated carrots for the eye.
Nutritional values
Calories:
274
kcal
Carbohydrates:
7
g
Protein:
5
g
Fat:
27
g
saturated fatty acids:
17
g
Polyunsaturated fat:
2
g
Monounsaturated fatty acids:
7
g
Trans fats:
1
g
Cholesterol:
61
mg
Sodium:
56
mg
Potassium:
223
mg
Dietary fiber:
3
g
Sugar:
3
g
Vitamin A:
4289
IU
Vitamin C:
2
mg
Calcium:
41
mg
Iron:
1
mg
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