
Dessert Recipes
Carrot, Almond & Coconut Cake
This delicious crumbly, carrot and almond cake can easily double up as a dessert served with stewed fruit and yoghurt. It doesn’t contain any flour and the sugar content is less than most cakes. The grated carrots add sweetness to the cake. The almonds, pumpkin seeds, carrots and coconut all provide plenty of dietary fibre and complex carbohydrates which can help gut bacteria to metabolise and to keep the contents of the gut moving. Including a diverse range of unprocessed foods, such as nuts, seeds and vegetables, in the diet has a positive effect on the microorganisms in the gut.
8 Plant Points
12-14 servings
20 mins
Ingredients
Instructions
Ingredients
- 3 free-range eggs
- 120g caster sugar
- 2 tsp vanilla extract
- 200g ground almonds
- 100g desiccated coconut
- 2 heaped tsp ground cinnamon
- 100ml light olive oil
- 200g carrot, scrubbed and coarsely grated
- 50g pumpkin seeds, roughly chopped
- Icing sugar for dusting

