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Ingredients
Ingredients
- 1 cup almond flour
- ¼ cup coconut flour
- ¼ cup unsweetened shredded coconut
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tbsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ tsp salt
- 2 large egggs , at room temperature
- ⅓ cup pure maple syrup or honey
- ⅓ cup plain nonfat Greek yogurt
- 1 tsp vanilla extract
- 3 tbsp melted coconut oil
- 1 1/2 cups shredded carrots , about three carrots
Frosting
- 1 cup plain Greek yogurt
- ¼ cup tahini
- 1 tbsp maple syrup
- ¼ tsp cinnamon
Ingredients
Ingredients
Frosting
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Instructions
- Preheat the oven to 350F. Line and grease an 8x8-inch baking dish.
- In a medium bowl, whisk together the almond flour, coconut flour, coconut, baking soda, baking powder, cinnamon, nutmeg, ginger and salt.
- In a small bowl, whisk the eggs, maple syrup, yogurt, vanilla, coconut oil and carrots together. Add the wet ingredients into the dry, and mix until just combined.
- Transfer to the prepared baking dish, and bake for 22 to 25 minutes, or until a toothpick comes out clean. Let cool in the pan before frosting.
- In a small bowl, mix the yogurt, tahini, maple syrup and cinnamon. Spread over the cooled cake, and cut into 8 squares.