High Protein Carrot Cake (Gluten- & Dairy-Free)
The grocery stores are experiencing an egg shortage, but us small farmers have an influx of eggs right now because our egg layers are finally starting to lay reliably again.
Yes, eggs are a seasonal product! Our 30 chickens and ducks slow way down in production as the days get shorter and darker.
But start laying lots again right around now.
Aren’t we lucky: a diet high in animal protein has been shown to increase mental ability, in young and old and all ages in between.
So, everyone in my house appreciates this “cake”—more like a muffin.
My daughter is a fan of this recipe because it’s like bread but a little sweet.
And because she loves mixing all the ingredients together (her favorite part is cracking all the eggs).
My husband’s a fan because it uses lots of eggs.
I’m a fan because not only is it high protein, but it contains healthy fats and a vegetable to boot.
So it’s a full meal if you need it to be.
Sometimes, when we’re in a hurry, we just have this cake for breakfast!
My 3-year-old had strong opinions much sooner than I anticipated, including about what she wanted to eat. But she’s happy to eat this cake anytime!
Thanks to Low Carb Maven for the idea (I started off with her zucchini bread recipe but swapped out and cut out some ingredients then doubled it).
Prep Time: 15 minutes Cook Time: 35 minutes
INGREDIENTS:
1 1/2 cups coconut flour (to soak up all the eggs)
1 cup coconut sugar
1 Tablespoon cinnamon
1/2 teaspoon sea salt
10 ounces grated carrot (about 1 and 1/4 cup)
12 large eggs (or 14 medium)
8 ounces unrefined coconut oil or butter of your choice (about 1 cup)
optional: 2/3 cup sunflower seeds or chopped walnuts
optional icing: butter of your choice + arrowroot powder + raw honey
DIRECTIONS:
Place coconut oil in 9 x 13 inch glass casserole dish. Preheat oven to 350 F.
Mix coconut flour, coconut sugar, cinnamon, and salt together.
Add grated carrot to the dry ingredients.
Remove casserole dish from oven. Pour melted coconut oil into the mixture. Grease whole casserole dish with leftover fat. Sprinkle a thin layer of coconut flour in the casserole dish to prevent sticking.
Add all 12 eggs (reminder to crack each one into a separate bowl before adding to the mix. It only takes one bad egg to ruin a recipe!).
Stir in optional sunflower seeds or nuts here.
Bake uncovered for 35-40 minutes, until a butter knife comes out clean.
Remove from oven and let rest 10 minutes before cutting.
Then slice with a butter knife using a spatula to release the bottom. Enjoy while it’s still warm!
If adding icing, wait until cake is completely cooled.
Tip 1: This recipe makes great muffins! Just check them after 15 minutes.
Tip 2: Don’t have carrots? Try grated zucchini or grated peeled apple instead!
Tip 3: I often cut half of the cake into single serving pieces, put them in a plastic bag, and freeze them so that they stay fresh. Then reheat a couple pieces at a time in the toaster oven. Thanks for this tip, Denise!
Tip 4: You can omit the sugar, if you prefer, for more of a bread.
Tip 5: Try two 8 inch round pans for a fancy, double-layer cake.