Healthy Carrot Cake (no sugar!)
Crack four eggs into a large bowl.
Add 1 cup maple syrup and 3/4 cup avocado or coconut oil. Mix thoroughly.
Add 1 teaspoon baking soda, 2 teaspoons cinnamon, 1 teaspoon vanilla. Mix thoroughly. Again.
Sift about 1 cup gluten free baking powder (with xanthum gum) or regular flour. Add more as needed to get proper consistency. Guess what’s next? MIX.
Add 3 cups shredded carrots (about 4-5 carrots), 1 cup walnuts or pecans, 1 cup raisins, 1 cup dried cranberries. And wouldn’t you know it? Mix again!
Prep Bundt pan with coconut oil and bake at 350F for about an hour.
Serve with icing made of powdered sugar and lemon.
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