Fresh water peaches
Healthy - This delicious Chocolate Carrot Cake is made without refined sugar, vegetable oil, or cream cheese! Instead, I used organic coconut sugar as a sweetener, coconut milk for moisture, and canned full fat coconut milk for the frosting. Allergy Friendly - This recipe is great for anyone who is gluten-free, dairy-free, or follows a Paleo diet. The base of the cake is made with almond flour instead of all-purpose flour which makes it naturally grain-free!
Ingredients
Fresh water peaches
Start by adding almond flour, cacao powder, spices, and salt into a mixing bowl. Whisk together until fully combined.
Next, add shredded carrots, eggs, coconut sugar, coconut milk, and vanilla extract into a large bowl.
Pour the flour mixture into the wet mixture and stir together until all flour has been absorbed.
Pour the cake batter into a greased 9" round baking pan. Bake at 350 degrees for about 30 minutes. Check with a toothpick - if it comes out clean, the cake is done baking.
Let the cake cool completely before carefully removing it from the baking pan.
FRESH WATER PEACHES
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