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Some-Shade-of-Paleo Carrot Cake

The Healthy Foodie
  • minutes
  • Serves 12

INGREDIENTS

375 g

Carrots

120 g

Dried apricots

45 g

Ginger, fresh

1 tsp

Ginger, ground

1

Lemon, juice and zest of

1

small can Pineapple

100 g

Raisins, organic

4

Eggs, whole

3/4 cup

Applesauce, unsweetened

1 cup

Coconut milk, full fat

150 g

Coconut butter

1/4 cup

Honey, raw

1/2 tsp

Allspice, ground

175 g

Almond flour

75 g

Arrowroot flour

2 tsp

Baking soda

2 tbsp

Ceylon cinnamon, ground

1/2 tsp

Clove, ground

100 g

Coconut flour

1/4 cup

Coconut flour

1 tsp

Cream of tartar

1 tsp

Himalayan salt

1/2 tsp

Nutmeg

1 tbsp

Vanilla extract, pure

1/2 cup

Coconut flakes, unsweetened

75 g

Walnuts

500 g

Cream cheese, full fat