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Carrot Cake

Carrot Cake

Carrot Cake

Dietary
Sugar Free
Low Carb
Calories per serving
260
Servings
12
Ingredients

1 cup coconut flour
1 cup unsweetened applesauce
½ cup melted coconut oil
8 eggs, at room temperature
1 tablespoon cinnamon
1 tsp ginger
½ tsp nutmeg
½ tsp pink salt
1 tablespoon lemon juice
1 tsp baking soda
2 cups shredded carrots 
¼ cup raisins
1 (13.5 oz) can coconut milk, chilled
1/4 t plain or SweetLeaf vanilla cream liquid stevia
1/2 t vanilla extract

Directions
  1. Preheat oven to 350 degrees.
  2. Grease bundt cake pan.
  3. Combine coconut flour, applesauce, coconut oil, eggs, cinnamon, ginger, nutmeg, salt, lemon juice, and baking soda until batter forms.
  4. Stir in shredded carrots and raisins.
  5. Spoon batter into pan.
  6. Bake about 45-50 minutes until center is firm.
  7. Allow to cool in pan for 20 minutes, then transfer to a wire rack to cool completely before frosting with Coconut Whipped Topping.
  8. Store, covered, in the fridge for up to one week.
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