Gluten-Free Carrot-Pineapple Cake | The Strength Community
This carrot-pineapple cake is absolutely a cut (slice?) above the rest. Adding pineapples brightens up the entire cake and is a massive flavorful addition. And of course, your known go to combination...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at strength-community.com.
Ingredients
- 220 grams of shredded organic carrot
- 85 grams of pineapple cubes (fresh or defrosted)
- 75 grams organic raisins
- 70 grams organic pecans (roughly chopped)
- 55 grams of coconut flour
- 50 grams of almond flour
- 45 grams of tapioca flour
- 2 teaspoons of cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon of Himalayan salt
- 1 teaspoon of baking soda
- 40 grams monk fruit sweetener
- 4 organic, free-range eggs
- 80 grams coconut oil (melted)
- 1 teaspoon of vanilla extract
- 1 teaspoon of lime juice (or lemon juice)
- whipped coconut cream
- stevia
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