Carrot Coconut Cake

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Carrot Coconut Cake
Carrot Coconut Cake

Ingredients

1 cup grated raw carrot

¾ cup coconut crumbs

6 eggs, separated

1 cup ground raw cashews

¾ cup honey

1 tsp vanilla

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110 grams grated raw carrot

60 grams coconut crumbs

6 eggs, separated

113 grams ground raw cashews

177 ml honey

1 tsp (5 ml) vanilla

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Dietary Therapies
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Soy Free
Recipe PDF

Instructions

  • In a large bowl, blend the carrot, coconut, honey, and vanilla.
  • In a separate bowl, beat the egg yolks to a creamy consistency.
  • Fold the egg yolks into the carrot-coconut mixture and let it stand in the refrigerator for 1 hour, or until it has soaked up the moisture.
  • Add the ground cashews and blend.
  • In another bowl, beat the egg whites until stiff.
  • Fold the egg whites into the carrot-coconut mixture.
  • Make two 9-inch layers or pour the mixture into a bundt pan.
  • Bake in a preheated 400°F (204°C) oven for 10 minutes, then reduce the temperature to 350°F (180°C) and bake for an additional 20 to 30 minutes or until the cake shows signs of leaving the sides of the pan.
  • Cool on a wire rack.
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Nutritional Info

Storage

Notes

This recipe was originally published in  
Used with permission from 
SCD Recipe

Comments

Somebody in the kitch - view from the back while preparing healthy foods. Cutting board with various healthy foodsPink Milkshake and fruits on a white table and pink backgroundWoman stirring in a pot with vegetables.on the stove

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