Nut-Free Paleo Carrot Cake

By foodiva

Ingredients

• 1/2 cup coconut flour
• 1/4 teaspoon celtic sea salt
• 1/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 6 large eggs
• 1/2 cup coconut oil, melted
• &frac13 cup honey
• 1 1/2 cups carrots, grated
• 1/2 cup currants

Details

Servings 1
Adapted from elanaspantry.com

Preparation

Step 1

Instructions

In a food processor combine coconut flour, salt, baking soda, and cinnamon

Pulse in eggs, coconut oil, and honey

Remove blade from food processor and stir in carrots and currants by hand

Grease a 7-inch springform pan with coconut oil and dust with coconut flour

Transfer batter into prepared pan

Bake at 350°F for 45-60 minutes

Cool for 1 hour

Serve

Instructions

In a food processor combine coconut flour, salt, baking soda, and cinnamon

Pulse in eggs, coconut oil, and honey

Remove blade from food processor and stir in carrots and currants by hand

Grease a 7-inch springform pan with coconut oil and dust with coconut flour

Transfer batter into prepared pan

Bake at 350°F for 45-60 minutes

Cool for 1 hour

Serve