Prep Time: 5 minutes minutes
Cook Time: 40 minutes minutes
Passive Time: 10 minutes minutes
Total Time: 55 minutes minutes
Servings: 6 PERSONS
- 1/2 cup coconut flour
- 1/4 Cup coconut oil
- 1/2 cup honey
- 4 medium eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsps sea salt
- 1/2 tbsp lemon juice
- 1/2 tsp sodium bicarbonate
- 1 cup grated carrots
- 1/4 cup raisins or currants
Preheat the oven to 180 degrees C or 160 degrees C for a fan oven. line an eight-inch round cake tin with baking parchment and set aside.
Add all the ingredients EXCEPT the grated carrots and raisins and combine thoroughly until you have a batter. Let it sit for 10 minutes as this will help the mixture to swell up a bit.
Stir in the carrots and raisins and pour the batter into the prepared cake tin.
Bake in the oven for 40 minutes.
Once cooked take out of the oven and place on a cooling rack with the cake still in the pan and leave for 10 minutes to rest.
Remove the cake from the cake tin and peel off the baking parchment and let the cake cool completely. Cut into slices and enjoy.