Almond flour

Coconut flour

Baking soda 

Salt

Vanilla essence 

Nutmeg 

Cinnamon 

Pecans (chopped)

Shredded carrots 

Apple (Shredded)

Eggs

erythritol (or brown sugar)

Coconut oil

Shredded coconut 

Carrot Cake

Grease two circular baking tins and set aside 

Combine the almond flour, salt, coconut flour, cinnamon, nutmeg and baking soda in a bowl 

Add the vanilla essence and erythritol (or brown sugar), followed by the coconut oil. Make sure that the coconut oil has been melted beforehand. 

Add in the shredded carrot, apple and shredded coconut and continue to mix into the mixture 

Add in the chopped pecans and stir into the mixture 

Pour the mixture into the two tins evenly and bake in the oven for roughly 25-35 minutes. Check with fork or skewer to make sure it comes out clean to determine when the cake is ready. 
Leave to cool for around 20-30 minutes 

Once cooled, You will then need to create a cream cheese frosting (separate recipe on the app) to frost the centre and top of the cake. 
Dress with additional chopped pecans, sprinkles etc to complete 

Ingredients

Steps