A little spice, a little slice, who doesn’t love a healthy cake?

You’ll need:

1,5 cups Bob’s Red Mill Gluten Free All-Purpose Baking Flour

1,5 cups almond meal

3/4 organic organic coconut

1 teaspoon baking powder

Pinch of salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon ground ginger

Pinch ground cloves

5 large eggs (if smaller eggs use 6)

3/4 cup raw sugar

1/3 cup pure maple syrup

2 teaspoons pure vanilla extract

2 cups shredded carrots (about 5 medium sized carrots)

1/2 cup coconut oil

Method:

Preheat oven to 180 degrees C (365F). Beat eggs and sugar in bowl until fluffy. Can take up to 5 minutes. Beat in the maple syrup and vanilla.

In another mixing bowl place flour, almond meal, organic shredded coconut, baking soda, cinnamon, ginger, nutmeg, cloves and mix all together. Add mixture very slowly to fluffy egg. Add coconut oil and 2 cups of carrots until all combined.

Place cake mix into prepared pan (I use round 19 x 6.5cm), either line with baking paper or use coconut oil. Bake for 50-55 minutes.

Optional: Add in any nuts. Add frosting, however I prefer not to add any more sugar.