A delicious carrot cake from coconut flour. Low-carb, sugar-free and gluten-free. 10 minutes prep plus oven time, and you have an amazing cake.

Ingredients

1/2 teaspoon ground cloves

1/2 teaspoon salt

1 teaspoon ground nutmeg

1/2 teaspoon cinnamon

2 cup fruit or grape sugar

1 tsp vanilla extract

1/2 cup coconut milk

1/2 cup melted butter

12 eggs

1 teaspoon baking powder

1 cup coconut flour

1/2 cup chopped nuts

2 cups thinly grated carrots

Preparation

Preheat oven to 175 degrees Celsius and grease and flour a 24cm round springform baking pan

Mix together cloves, salt, nutmeg, cinnamon and sugar.

Whisk vanilla extract, coconut milk, butter and eggs.

Whisk in the spices and the sugar until smooth.

Mix together the coconut flour with the baking powder and add into the mixture in a slow-speed whisk or with a manual whisk.

Fold in the carrots and nuts.

Pour into the pan and bake for 40 minutes.

Cool completely before cutting it.

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