Carrot Cake with chocolate - Gluten free and refined sugar free.

The perfect desert for you and family.

I believe that almost all Brazilians like me, love carrot cake with chocolate icing and why not have an option with more nutrients, low carb and most important, delicious.

I strongly believe in the balance to a healthy life, balance is what will lead you to reach your goals. Nothing beats balance, awareness, and consistency. I always say this to my clients, the key to healthy eating and a healthy body, is balance. (if you do not know my programs, click the link below).

Let's go to what matters.

Low carb carrot cake with chocolate icing

You gonna need:

4 medium carrots

1/2 cup coconut oil

4 eggs

1 cup of coconut sugar

1 cup of oatmeal

1 cup buckwheat or (almonds flour/rice flour)

1 tbsp of baking powder

Icing:

1 cup of coconut milk

2 tbsp of cocoa powder

2 tbsp of coconut oil

Doing it:

Preheat the oven to 180 C or 360 F degree.

Blend the carrots, coconut oil and eggs at high speed in the blender until it becomes homogeneous, add the flours and sugar then blend it for at least 5 more minutes, add the baking powder and blend for another 30 seconds.

Pour into a greased pan (I used a medium one) and bake for at least 35 to 40 min.

Tip - Check the cake after 30 min, the time may vary.

Icing:

In a small saucepan mix all the ingredients of the topping until it takes a consistency of icing, pour in the cake and serve when it is warm.

TIPS - Keep the cake in the refrigerator for longer duration. Warm up before eating.

Tell me in the comments bellow if you make the recipe.

A great option to receive friends and family. =)

I hope you like it =)

xoxo,

Vanessa.