Vegan carrot cake
Servings: 18 pieces
Serving size (cooked): approx. 100gr
Suitable for vegetarians & vegans
Nutrition information per serving:
Total fat: 15.5gr
Saturated fat: 0.2gr
Dietary fiber: 1.4gr
1 cup organic coconut oil (218gr)
2 cups stevia powder (35gr)
3 ½ cups all purpose flour (438gr)
3 cups grated carrots (330gr)
2 cups freshly squeezed orange juice (496gr)
3 tsps baking powder (15gr)
1 cup sliced almonds (92gr)
20 sliced almonds for the topping (20gr)
ground cinnamon for the topping
Add the flour and baking powder in a large mixing bowl.
In a second mixing bowl beat the coconut oil with stevia. Add in the orange juice and keep beating until combined. Add in the flour and baking powder (about 3 tablespoons each time) and stir each time until well combined.
Add the sliced almonds and mix well.
Add the grated carrots and mix well.
Grease a baking tray, add the mixture in, and sprinkle on top with ground cinnamon and sliced almonds.
Bake in preheated oven at 180 degrees Celsius for 45-50 minutes.