Coconut-Tahini Carrot Cake

Name: Coconut-Tahini Carrot Cake
Ingredients: 1 cup coconut butter; 2 tablespoons monk fruit maple syrup or regular maple syrup; ⅓ cup canned coconut milk; 1 tablespoon lemon zest; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 2 ½ medium carrots, coarsely grated; 4 large pasture-raised eggs, room temperature; ¾ cup granulated golden monk fruit or coconut sugar; 2 tablespoons vanilla extract; ⅓ cup tahini; ⅓ cup extra virgin olive oil; 2 cups fine almond flour; ½ cup coconut flour; 1 teaspoon baking powder; ½ teaspoon baking soda; 2 tablespoons orange zest; ¾ teaspoon Himalayan salt; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon ground ginger; ½ cup unsweetened shredded coconut; ½ cup walnuts, roughly chopped; 3 tablespoons unsweetened shredded coconut, lightly toasted

Instructions

Carrot cake is one of my favorite seasonal treats. And when it comes to dessert, why not try to get some extra veggies in? This recipe packs carotenoid-rich carrots (known for supporting vision and immunity, among other things) into a tasty grain-free cake made with almond flour, coconut four, and tahini. It’s full of healthy fats that boost brain and metabolic function, along with warming spices that benefit the circulatory system. I’m always careful about enjoying dessert without causing a huge spike in my blood sugar, so I opted to use monk fruit as the sweetener since it has zero glycemic impact. I know your whole family will love this one!

Updated at: Fri, 22 Nov 2024 09:53:45 GMT