Carrot Walnut Cocoa Cake

Indulge in a soft, moist cake made with fresh carrots, crunchy walnuts, and rich cocoa. This guilt-free delight is sweetened with erythritol, making it perfect for those avoiding traditional sugars and fats.

Steps

1. Preheat your oven to 180°C (350°F) and prepare a small baking dish by lining it with parchment paper. 2. In a mixing bowl, combine the grated carrots, chopped walnuts, cocoa powder, erythritol, whole wheat flour, baking powder, and salt. 3. In another bowl, mix together the unsweetened almond milk and vanilla extract. 4. Gradually add the wet ingredients to the dry ingredients, stirring until well combined and smooth. 5. Pour the batter into the prepared baking dish and smooth the top with a spatula. 6. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. 7. Let the cake cool for a few minutes before slicing and serving.

50g grated carrots 30g chopped walnuts 15g cocoa powder 30g erythritol 30g whole wheat flour 1/2 tsp baking powder 1/4 tsp salt 50ml unsweetened almond milk 1/4 tsp vanilla extract