Carrot cake must be one of the most popular cakes for tea-time, as well as a personal favourite. This guilt-free version is made without flour or refined sugar but it definitely does not compromise on flavor!
Recipe provided by Dr Michelle Braude, founder of The Food Effect.
The Food Effect Diet: Vegan: Eat More, Weigh Less, Look & Feel Better is available now!
Prep Time: 85 minutes
Cooking Time: 15 minutes
Serves: 4
3 Tbsp. ground flaxseed
200g coconut sugar
2 tsp vanilla essence
120ml melted coconut oil
200g ground almonds
100g desiccated coconut
2 tsp cinnamon
½ tsp nutmeg
50g grated carrot
100g pecan nuts or walnuts, roughly chopped
Dairy-free icing (optional)
150g unsalted cashew nuts, soaked in boiling water for 30 minutes, or overnight in cold water
60ml agave or maple syrup
2 tbsp coconut oil
1 tsp vanilla extract
Pinch of sea salt
Carrot cake must be one of the most popular cakes for tea-time, as well as a personal favourite. This guilt-free version is made without flour or refined sugar but it definitely does not compromise on flavor!
Recipe provided by Dr Michelle Braude, founder of The Food Effect.
The Food Effect Diet: Vegan: Eat More, Weigh Less, Look & Feel Better is available now!
Prep Time: 85 minutes
Cooking Time: 15 minutes
Serves: 4
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