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Allergy-Friendly Carrot Cake

Wardee Harmon
  • minutes
  • Serves 1

INGREDIENTS

1

Apple chopped very finely in food processor, small medium

3 cups

Carrots

1 1/2 cups

Dates

1 cup

Raisins

2 tbsp

Flax seed meal or chia seed meal* (more about these as egg substitutes)

1 tsp

Allspice

2 tsp

Baking powder

1 tsp

Baking soda

3/4 cup

Buckwheat flour

1 1/2 tsp

Cinnamon

1/4 tsp

Nutmeg

1 tsp

Sea salt

1 tsp

Vanilla extract

1/2 cup

Nuts

3/8 cup

Water, filtered

1/2 cup

Water

1/2 cup

Barely melted virgin unrefined coconut oil