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Ingredients
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1/2 cup
coconut flour
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1/4 teaspoon
celtic sea salt
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1/4 teaspoon
baking soda
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1 teaspoon
ground cinnamon
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6
large eggs
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1/2 cup
coconut oil, melted
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1/3 cup
honey
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1 1/2 cups
carrots, grated
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1/2 cup
zante currants
Directions
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In a food processor combine coconut flour, salt, baking soda, and cinnamon
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Pulse in eggs, coconut oil, and honey
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Remove blade from food processor and stir in carrots and currants by hand
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Grease a 7-inch springform pan with coconut oil and dust with coconut flour
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Transfer batter into prepared pan
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Bake at 350° for 45-60 minutes
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Cool for 1 hour
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Serve
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