Cooked Carrot Cake
Prep:
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Cook:
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Ingredients
9 eggs
1 TBSP orange juice
2½ cups almond flour
1½ cups mashed (puréed) cooked carrots
1 cup honey
1 TBSP wine*
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9 eggs
1 TBSP (15 ml) orange juice
250 grams almond flour
246 grams mashed (puréed) cooked carrots
237 ml honey
1 TBSP (15 ml) wine*
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Preheat oven to 325°F (165°C).
- Separate eggs.
- Beat yolks.
- Gradually add honey to yolks.
- Beat until thick.
- Stir in carrots, orange juice, wine, and almond flour.
- Fold in stiffly-beaten egg whites. Bake at 325°F (165°C) for 50 minutes.
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Nutritional Info
Storage
Notes
*Red wine is IBD-AID Phase II. White wine is IBD-AID Phase III.
Used with permission from
SCD Recipe
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