Name: Coconut Carrot Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 Cups Carrots ((shredded)); 1/2 Cup Shredded Coconut ((unsweetened, reduced fat) ); 1/2 Cup Banana ((50g)); 1/4 Cup Almond Flour; 1/4 Cup Coconut Flour; 2 Eggs; 3 Tbsp Date Paste ((see notes)); 2 Tbsp Applesauce ((unsweetened)); 3 Tbsp Raisins; 1.5 Tsp Baking Soda; 1/2 Tsp Liquid Stevia - Vanilla Creme; 1/2 Tsp Imitation Maple Flavoring ((optional))

Coconut Carrot Cake

No grains, oils, or added sugars! Just sweet carrot and coconut goodness.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 10

Ingredients

2 Cups Carrots (shredded)
1/2 Cup Shredded Coconut (unsweetened, reduced fat)
1/2 Cup Banana (50g)
1/4 Cup Almond Flour
1/4 Cup Coconut Flour
2 Eggs
3 Tbsp Date Paste (see notes)
2 Tbsp Applesauce (unsweetened)
3 Tbsp Raisins
1.5 Tsp Baking Soda
1/2 Tsp Liquid Stevia - Vanilla Creme
1/2 Tsp Imitation Maple Flavoring (optional)

Instructions

Pre-heat oven to 350 Fahrenheit and grease a 9 x 5 loaf pan.
Add all ingredients except 1/2 cup of carrots shreds and raisins in to a blender or food processor. Process until mixed, not pureed.
Add in remaining 1/2 cup of carrots and raisins and blend by hand.
Scoop thick batter into prepared loaf pan and bake in oven for 40-45 minutes until firm in the center. Sprinkle the top with additional coconut shreds, if desired.
Let cool and cut into 10 - 12 bars. Devour guiltlessly!

Notes

Eggs can be substituted flax eggs.
I highly recommend Let's Do Organics for the reduced fat coconut shreds. You can find them at Whole Foods.
Try my homemade Date Paste.

Nutrition Facts (Per Serving)

Calories: 90
Fat: 4g
Carbs: 11g
Sugar: 6g
Protein: 3g

Coconut Carrot Cake