Paleo Carrot Almond Cake
This paleo carrot almond cake is super moist from the carrots, has a lovely almond flavour and texture from the use of almond meal and has a lovely hit of spice from the cinnamon and nutmeg.
Servings: 12 Pieces
Calories: 290kcal
Ingredients
- 2 Cups Carrot, Grated
- ¾ Cup Coconut Sugar
- ½ Cup Coconut Oil, Melted
- 1 teaspoon Vanilla Extract
- 3 Large Eggs
- 2 and ½ Cups Almond Meal
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ½ Lemon, Juice Only
Instructions
- Preheat the oven to 180°C (350°F) and grease a 20cm round cake tin.
- Grate the carrots (around 2) and leave on paper towels to soak up any excess liquid.
- Beat the coconut sugar and melted coconut oil together.
- Beat in the eggs and vanilla extract.
- Stir in the almond meal, cinnamon and nutmeg.
- Stir in the lemon juice and grated carrots and pour into the prepared cake tin.
- Bake for 30-40 minutes.
- Check it at 30 and if the top is set and a skewer inserted comes out clean it is cooked.
Nutrition
Calories: 290kcal