Carrot Cake

It's dessert and you will forget there are one and a half cups of carrots.

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1 ½ cups of gluten free or all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

(if using baking flour, omit baking agents and salt)

¼ teaspoon allspice, cinnamon, nutmeg

¾ -1 cup sugar

1 teaspoon vanilla

¾ cup greek yogurt

¼ cup melted coconut oil (can substitute other oil)

3 eggs

1 ½ grated carrots


  1. In a large bowl, combine the flour, baking powder, baking soda, spices, sugar and salt.

  2. In another bowl blend yogurt, vanilla and oil.

  3. Slowly add dry ingredients.

  4. Add one egg at a time and fold in carrots.

  5. Grease a 9 inch cake pan with avocado spray and pour in batter.

  6. Bake in a preheated oven at 350 degrees F for 35-40 minutes.


Or


  1. Preheat Oil Cored Electric Skillet to 200 F and the spray skillet with avocado spray.

  2. Pour in batter and set to 300 F, cover and cook for 30 minutes.