~ 2 Servings ~ Time 30 min ~ 4 days in the fridge ~

Ingredients

  • 100 gr carrots shredded
  • 1 large egg
  • 20 gr coconut flour
  • 2 tbsp coconut oil
  • 10 gr hazelnut crushed
  • 2 tsp cinnamon powder
  • 1 tsp all spice (aka pumkin spice)
  • 1 tsp baking powder

Steps

  1. Pre heat the oven @ 175C
  2. Mix all the dry ingredients.
  3. add the wet ingredients grated carrots, egg, melted coconut, mix well.
  4. Butter 2 ramekins and put the mix in it.
  5. Cook for 12 – 15 min @ 175C.
  6. Serve hot with whipped cream or vanilla ice cream.

Tools and time

  • Preparation time : 30 min
  • All spice (aka pumkin spice) = 1/4 tsp ginger, 1/4 tsp nutmeg, 1/2 tsp cinnamon and 1/4 tsp grounded clove.

Nutritional data – 1 serving

Original recipe @ The sugar free Londoner Keto Carrot Cake For Two

Carrot cake in mini donuts shape

12 servings made with 2 batch of carrot cake (200 gr carrots)

Nutritional data – 1 mini donuts