Clean Eating Carrot Cake

³ Description

Clean Eating Carrot Cake - healthy, moist and delicious!

² Ingredients

•  1 serving (serving = 1/4 cup) Bob's Red Mill Spelt Flour
•  1 serving (serving = 1/3 cup) Bob's Red Mill Whole Grain Oat Flour
•  1 serving (serving = 1 packet) SweetLeaf 100% Natural Stevia Sweetener
•  1 tsp Cinnamon
•  1 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
•  1 tsp Baking Soda
•  1/2 tsp Salt
•  1 medium Egg
•  1 serving (serving = 1 cup) Dole Shredded Carrots
•  1 serving (serving = 1/2 cup) Great Value Unsweetened Apple Sauce
•  1/2 avocado, NS as to Florida or California Avocados
•  1 tbsp Honey
•  1/4 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Original
•  1 tsp Vanilla Extract

q Directions

Preheat the oven to 160c (fan assisted) = 325f

In a bowl, mix all the dry ingredients together

Peel and shred the carrots. I used the food processor to speed things up!

Scoop the avocado flesh and add to the food processor. You can add some of the almond milk to help it along. Pulse until smooth.

In a separate bowl, mix the wet ingredients

Pour the dry mixture into the wet and mix well.

Line and lightly oil a 9×9 square cake tin then pour in the batter.

Bake for 50-60 minutes until the top is golden brown.

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