Moist and delicious healthy carrot cake with coconut flour
This carrot cake is high in fiber, low in fat and lower in carbohydrates. It is diabetic friendly and gluten free. Best of all, its moist, delicious, and everything a carrot cake should be.
Wholesome and delicious carrot cake
Servings 6
Ingredients
- 1/4 cup coconut flour, sifted
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp bicarbonate of soda
- 2 medium carrots, finely grated
- 1/2 cup applesauce
- 2 tbsp oil (canola or olive)
- 3 eggs
- 1/4 cup dates, chopped
- 1/4 cup xylitol or sugar can replace with about 1 tsp liquid sweetener
Cottage cheese topping
- 1/2 cup smooth, plain cottage cheese
- 2 tsp xylitol / sugar can substitute for a few drops of liquid sweetener to taste
- 1/4 cup chopped nuts of choice
Instructions
- Preheat the oven to 180 C
- Combine all the ingredients, except for the topping ingredients, in a large mixing bowl
- Spray a bread pan or cake tin with non-stick cooking spray, and pour the mixture into the pan
- Bake for approximately 40 minutes, until the edges begin to brown. The cake will be very moist, even when cooked
- Combine the cottage cheese and xylitol / sugar with an electric beater or a whisk
- Once the cake is cooked and slightly cooled, spread the cottage cheese on top of the cake and sprinkle the nuts over the top. Enjoy!
