This is Rose Levy's (we are on a casual basis) recipe made into a delicious "sugar free" gluten free cake.
- 4 carrots, finely shredded
- juice from 1 lemon
- 9 oz honey
- 2 large eggs
- 1.5 oz coconut flour
- 5 oz trader joe's gf ap flour
- 2 oz coconut oil
- 3 oz melted butter
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
4 mini loaves
Chop carrots into 1" pieces. No need to skin the carrots as most of the nutritional value is on the outside. Just chop off the end nubs. Whiz in food processor til very fine.
In large bowl mix carrots, lemon juice, honey, and eggs. Add coconut flour and mix. Add salt, baking soda, baking powder and mix. Add GF flour and mix.
Pour into greased and floured parchment line loaves. Bake 350 for 40 minutes.
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