Photo credit: Food By Mars
This gluten-free and refined sugar-free walnut cake is a must try for bakers! This loaf cake is the perfect dessert, or even breakfast with a nice cup of warm coffee. Feel good about the treats you eat with this warm and sweet cake loaf. Recipe inspo from Food by Mars.
Ingredients
- ¾ melted coconut oil
- 1 ¼ paleo all purpose flour*
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- Freshly grated nutmeg
- Pinch of salt
- ½ cup walnuts, coarsely chopped
- 3 large eggs (or sub with flaxseed eggs!)
- ½ cup coconut sugar
- 8 ounces carrots, coarsely grated (about 2 cups)
*Paleo All-Purpose Flour: Sift almond flour until no clumps remain. Then, combine all ingredients together and whisk well. Store in an air tight container.
- 2 cups almond flour, sifted
- 1 cup arrowroot flour
- 1/2 cup coconut flour
- 1/2 cup tapioca flour/ starch
Instructions
- Preheat oven to 350 degrees F, line and grease an 8-inch loaf pan with coconut oil. In a large bowl, add all dry ingredients and mix
- In a separate bowl, whisk the eggs and coconut sugar until thick and foamy (works best with an electric mixer)
- Add coconut oil into wet ingredients and lightly mix together. Slowly add all dry ingredients into the wet ingredients bowl
- Mix in the shredded carrots last. Pour mixture into baking pan, flatten the batter, and bake for 65-70 minutes, until the center is cooked