So yum ! This carrot cake is gluten free & super moist.
1 cup dry Blend 11 (1/2 cup for cake & 1/2 cup for decorating)
1 & 1/2 cups (300g) coconut sugar
1 cup (240ml) melted coconut oil
4 large eggs
1/2 cup Coconut Yoghurt
1 teaspoon pure vanilla extract
2 & 1/2 cups Cavassa Flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 & 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups grated carrots (about 4 large)
Mix wet & dry ingredients together separately, then fold through using a rubber spatula or wooden spoon, mixing ingredients together until just combined. Fold in the grated carrot. Bake in a 180c preheated oven for around 30 minutes depending on your oven / cake tin.
Thank you to MONICA SMITH for this recipe!