Carrot & Walnut Cake

Iain McBride
1 Mar

64g Coconut flour

1/8 teaspoon Xanthan gum

1/2 teaspoon Baking Powder

1/2 teaspoon Baking soda

1/4 teaspoon salt

2 teaspoon Cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1 ½ tablespoons stevia

80ml Unsweetened Almond Milk

113g dairy-free butter

1 teaspoon vanilla extract

1 teaspoon maple extract

4 large eggs

1-ounce walnuts (Chopped)

1-ounce Grated carrots


Preheat oven to 160c, use a 9x5 loaf tin lined with greaseproof paper.

Add dry ingredients together: coconut flour, xanthan gum, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, stevia.

Mix the wet: milk, melted butter, vanilla and maple extract, and eggs.

Combine dry and wet: after combined add 1 oz of grated carrots and mix it.

Garnish with chopped walnuts.

Place in oven at 160c in 20 minutes timer. Stick a toothpick through the centre to see if it comes out clean.

If not clean, start checking every 5 minutes afterwards.

Allow cooling then serve.

Carrot and Walnut Cake - 8 Slices

This is recipe is high in Potassium and Vitamin A

Nutritional Information per Serving

Calories per Serving 176

                                        Grams % Daily Value*

Total Fat                                  15.4            7%

Saturated Fat                            4                  16%

Cholestrol                        0.093          31%

Sodium                                0.31                  13%

Total Carbohydrates           5                    1%

Dietry Fibre                          2.2                    7%

Sugars                                   0.7                    0%

Protein                                   4.3                    1%

Calcium                                                 44%

Iron                                                           3%

Potassium                                         74%

Vitamin A                                         70%

Vitamin C                                           0%

* % Based on a 2000 calorie diet. The % daily value shows the consumer how much each macronutrient (carbs, proteins and fats) contributes to a daily diet of 2000 cal. This is generalized and is provided to serve as an overall guide to calorie consumption. Percentages are therefore dependent on total caloric intake per person. Percentage for all remaining nutrients, vitamins and minerals is percentage of Recommended Daily Allowance

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