Dessert
Carrot cake
PrepPr10 minServesSrv1 cake (~12 slices)Ca:PCa:P1:0.4
Ingredients
- 200 g dates
- 100 g coconut oil
- 200 g coconut flour
- 3 eggs
- 1/4 tsp baking soda
- 250 g carrots
- 70 g raisins (optional)
- 1 tsp cinnamon
- 1 tsp cardamom
- 1 tsp nutmeg
- Frosting** (Optional)
- 95 g butter
- 200 g cream cheese
- 150 g confectioners sugar
Directions
- Melt coconut oil and blend with dates until smooth.
- Whisk eggs and mix with the blended mixture.
- Grate carrots and set aside.
- Combine all dry ingredients in a bowl.
- Mix everything together until well combined.
- Pour into a greased baking pan.
- Bake at 180°C for 30-35 minutes.
- Beat frosting ingredients until smooth.
- Let cake cool before frosting.
Nutrition Facts
Per serving (1 of 12). Does not change when you scale ingredients.
- Calories 390.73333333333335
- Total Fat 284g
- Saturated Fat 201.5g
- Trans Fat 4.3g
- Polyunsaturated Fat 2.9g
- Monounsaturated Fat 5.6g
- Cholesterol 1030.8 mg
- Sodium 2558.1 mg
- Carbohydrate 461.2g
- Fiber 95.4g
- Sugar 203g
- Protein 112.3g
- Calcium 1845.1 mg
- Phosphorus 822.4 mg
- Ca:P ratio 1:0.4
- Vitamin A 2372.5 mcg
- Vitamin C 14.9 mg
- B1 (Thiamin) 0.2 mg
- B2 (Riboflavin) 0.8 mg
- B3 (Niacin) 3.3 mg
- B5 (Pantothenic) 1.6 mg
- B6 0.6 mg
- Folate 140.5 mcg
- B12 1.5 mcg
- Vitamin K 6.9 mcg
- Copper 0.8 mg
- Zinc 2.8 mg
- Selenium 46.9 mcg
