Ingredients
• The Flourless Base: 2.5 cups Almond Flour (replaces the 300g of wheat flour for a protein-packed, grain-free crumb).
• The “Sugar-Free” Sweetener: 1.5 cups Monk Fruit or Erythritol (replaces the 225g of granulated sugar).
• The Bind: 4 large Eggs.
• The Liquid: 1 cup Milk (or unsweetened almond milk) and 1 cup Coconut Oil (melted).
• The Garden “Burst”: 2 cups grated Carrots (as seen being added to the velvety batter in your photo).
• The Crunch: 1 cup chopped Walnuts.
• The Warmth: 1 tsp Cinnamon, 1 packet Vanilla (sugar-free), and 2 packets Baking Powder.
Preparation Steps
1. Whisk the Magic: In a large glass bowl, beat the eggs and monk fruit until frothy and pale.
2. Add the Liquids: Slowly pour in the milk and oil, whisking until the mixture is “velvety” and smooth.
3. Incorporate the Dry: Stir in the almond flour, cinnamon, vanilla, and baking powder. Do not overmix!
4. The Signature Fold: Gently fold in the grated carrots and chopped walnuts, just like in the top half of your process photo.
5. The Mold: Pour the batter into a greased bundt pan. This shape provides that professional, high-end bakery look shown in your picture.
6. Bake: Bake at 350°F (175°C) for 45–50 minutes. Flourless cakes take a bit longer to set, so look for a deep, rustic golden brown.
7. The Finish: Once cooled, dust the top with a tiny bit of powdered monk fruit to mimic the snowy finish in your photo.
Why This Fits Your “Healthy Treasure” Collection
• Naturally Flourless: Swapping wheat for almond flour provides healthy fats and vitamin E, supporting your “reborn” vitality.
• Zero Refined Sugar: By using a natural sweetener, you avoid the energy crashes and inflammation caused by processed sugar.
• Fiber and Protein Bomb: With 2 cups of carrots and a cup of walnuts, this cake is as nutritious as it is delicious.