Almond nut flour, macadamia nut flour, sunflower seed flour, oat bran, coconut flour, pumpkin seeds, sunflower seeds, xanthan gum, psyllium husk powder, raising agent
WARNINGS
This product is packed in a factory that uses wheat (gluten), tree nuts,
soybeans, milk products, celery, mustard and sesameAfter seeing little Matt with his dad’s beautiful carrot cakes made with our Le Pain De Papa gluten free, low carb nut flour mix, I just had to give the recipe a try. Honestly, this is the best carrot cake I’ve eaten 😋
Carrot Cake recipe:
Cake~
- 1x Le Pain de Papa nut flour bread mix
- 3/4 cup of softened butter
- 1 tsp vanilla extract
- 4 extra large eggs
- 1 tsp all spice
- 2 tsp cinnamon
- half tsp Himalayan salt
- 2.5 cups of grated carrot
- 1 cup of chopped pecans (optional 1/2 cup of activated nut granola from Foodology)
- 1/4 tsp ginger powder
- 2 Tbsp maple syrup
- 1/2 cup of xylitol
Preheat your oven to 160 degrees and butter your loaf tin. Mix all ingredients together well, adding your Le Pain de Papa mix at the end. Combine well but don’t overmix. Bake in a loaf tin for 60 minutes or until a knife inserted at the widest point comes out clean. For mini loaf tins, like Richard’s, bake for 30 minutes. Place on a cooling rack and ice once completely cooled
Icing~
- 250g cream cheese
- 2 Tbsp coconut cream
- 60g softened butter
- juice of a lemon to taste
- some grated lemon rind
- 1 Tbsp maple syrup
- 3 Tbsp xylitol
Mix together until smooth and ice the carrot cake loaf once it has completely cooled.
