Paleo Moist Carrot Cake
This indulgent treat is tailor made for those with food sensitivities. No egg, no refined sugar, no dairy, no grains.
Ingredients
- 4 T chia seeds or ground flax seeds
- 3/4 c water for flax seeds - reduce to 2/3 c for chia seeds
- 1/2 c coconut flour
- 3/4 c almond flour
- 1/2 t baking soda
- 3/4 t baking powder
- 1 t cinnamon
- 1/4 t salt
- 1/2 c maple syrup
- 2 T canola oil or 1/3 c coconut oil, for paleo option
- 1/2 T vanilla flavoring
- 1 T apple cider vinegar
- 3/4 c carrots grated or finely chopped
- 1/3 c coconut
- 1/3 c raisins or dried cranberries
- 1/3 c pecans
Instructions
- Prepare your flax or chia eggs by combining seeds in water
- Grate or finely chop carrots to measure 3/4 cup
- Preheat oven to 350° and prepare an 8" square pan by spraying or oiling the bottom and sides
- Combine dry ingredients
- Melt coconut oil and combine all wet ingredients, then add in flax or chia egg mixture
- Combine wet and dry, stirring thoroughly
- Stir in carrots, raisins, coconut, and pecans
- Spread batter into prepared pan and bake for 60-70 minutes until top is completely set and the edges are getting crusty