Inne

Yummy Carrot Cake

Ingredients

6 large egg(s), separated

1/2 cup(s) honey, raw, (or less, if desired)

11/2 cup(s) carrot(s), cooked and pureed

1 tablespoon(s) orange zest

1 tablespoon(s) orange juice, (freshly squeezed)

3 cup(s) almond flour

1 tablespoon(s) coconut oil

Instructions

Preheat oven to 325 F.

Beat the egg yolks and honey together in a medium mixing bowl.

Mix in carrot puree, orange zest, orange juice concentrate, and almond flour.

Beat the egg whites in a separate bowl until stiff (a hand mixer is recommended for this step). Carefully fold into batter.

Pour batter into a 9-inch springform pan, lightly greased with coconut oil.

Bake for about 50 minutes or until a skewer inserted into the center of the cake comes out clean.

Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.