Funny enough, I used to hate carrot cake. I always loved carrots, they were also my favorite healthy snack to munch on growing up. But the thought of carrot cake was awful! Banana bread, ginger bread, zucchini bread, all things I love, just not carrot cake. Then I had a delicious slice of gluten free carrot cake at one of my favorite gluten free bakeries in LA, and liked it from then on. So I figured I'd give it a try and make one of my own! It was delicious and moist, and I mixed three different nut flours, one of which was coconut flour, one of my favorite things to bake with. Just be careful when using coconut flour to not only use that, because your cake won't rise. I have made that mistake several times already! A hint of coconut flour however gives any type of cake such a deliicous coconuty flavor, which I just love. I grated 2 carrots, and used date syrup as the sweetner and the cake was polished!
2 carrots, grated
1 cup shredded coconut (unsweetened!)
1 tsp baking powder
1/4 cup coconut oil
3/4 cup buckwheat flour
3/4 cup almond flour
1/4 cup coconut flour
2 tbsp date syrup (or coconut sugar)
3/4 cup coconut or almond milk
1/2 cup grated coconut
Preheat the oven to 350F. Mix grated carrot with coconut, baking powder, buckwheat, almond and coconut flours and set aside. In a separate bowl mix milk, date syrup and coconut oil. Pour the dry ingredients into the bowl of wet ingredients and mix well. Pour into a greased baking pan, top with grated coconut and bake for about 45-50 minutes.