Carrot Cake

Carrot Cake
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Carrot Cake

Servings 8

Total Time: 75 minutes

Cook Time: 75 minutes

Nutrition Information

calories 398

carbohydrate 30g

protein 14g

fat 27g


  • 6 large egg(s) separated
  • 1/2 cup(s) honey, raw (or less, if desired)
  • 7 medium carrot(s) cooked and pureed, about 1.5 cups for 8 servings
  • 1 tablespoon(s) orange zest
  • 1 tablespoon(s) orange juice (freshly squeezed)
  • 3 cup(s) almond flour
  • 1 tablespoon(s) coconut oil


  1. Preheat oven to 325 F.
  2. Beat the egg yolks and honey together in a medium mixing bowl.
  3. Mix in carrot puree, orange zest, orange juice concentrate, and almond flour.
  4. Beat the egg whites in a separate bowl until stiff (a hand mixer is recommended for this step). Carefully fold into batter.
  5. Pour batter into a 9-inch springform pan, lightly greased with coconut oil.
  6. Bake for about 50 minutes or until a skewer inserted into the center of the cake comes out clean.
  7. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.