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Carrot and Carob Cake


Another super easy to make and nutritious treat, this carrot and carob cake is vegan and gluten-free. As always, I used coconut sugar which has an extremely low Glycaemic index value of just 35 so it will not spike your blood sugar levels affecting your mood.

What you need:

♥ 3 medium carrots (about 250g);

♥ 100g of gluten-free oats (finely grounded into flour);

♥ 100g of coconut flour;

♥ 150g ground nuts;

♥ 200 g of coconut sugar;

♥ 2 teaspoons of cinnamon powder;

♥ 2 teaspoons of carob powder;

♥ 50 ml of coconut oil;

♥ 300 ml of almond milk;

♥ one teaspoon of bicarbonate of soda;

♥ one and a half teaspoon of baking powder;



Start by preheating the oven to 150C.

Start by peeling and grating the carrots. Leave them aside for the moment. In a big bowl place all the dried ingredients followed by the wet ones leaving the milk as the last wet ingredient to add as this has to be done little by little until the mixture is sticky but still firm enough to slightly hold its shape. Add the grated carrots and mix well.


Place the mixture into a loaf tin and bake it for about an hour in the oven at 150C. Let it cool down and now enjoy it!


Love,

Paola.

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