Gluten Free Moist Carrot Cake
Organic Ingredients
- 1/3 cup Omega3NutraCleanse®
- 1 tbsp Ceylon cinnamon
- 1 tbsp nutmeg
- 1 tbsp all spice
- 1 tbsp ground ginger
- 1 tbsp of natural vanilla powder
- 1 tsp pink salt
- 1 tbsp baking powder
- 1 cup almond butter room temperature
- 3/4 cup pumpkin puree
- ½ cup erythritol
- ½ cup unsweetened coconut
- 1 cup shredded carrots
- 1/2 cup walnuts chopped
- 1 tbsp apple cider vinegar
Method:
- Preheat the oven to 350F.
- Line a 9 x 5-inch loaf pan with parchment paper and set aside.
- In a large mixing bowl add Ceylon cinnamon, nutmeg, all spice, ginger, natural vanilla powder and pink salt.
- Mix together well then add 1/3 c of boiling water and mix until powder fully dissolves into a pure liquid broth.
- Add almond butter and mix until it forms a thick paste.
- Then add in the Omega3NutraCleanse® and baking powder.
- Next add in the pumpkin puree, apple cider vinegar and then the coconut.
- Fold in in your carrots, raisins, and walnuts, and mix until fully incorporated.
- Pour the carrot cake batter in the lined pan.
- Bake for 50 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.