I love all the flavors in this Carrot Cake. This is a super easy blend-and- bake recipe and the only thing necessary is a high speed blender or decent processor. This recipe is inspired by Whole Food Simply's Carrot Cake, but I've reduced the sweetener and it is still very sweet.
Grain Free Carrot Cake
1 cup almond flour
1 cup unsweetened shredded coconut, plus extra to top the cake
1 large banana or 1 1/2 small bananas
1 large or 2 small carrots
4 dates, pits removed, soaked in hot water 10 minutes
1 tbsp water to thin mixture
Sprinkle of cinnamon and a splash of vanilla, optional
Preheat oven to 350. Process or blend carrots to create thin shreds. Add the rest of the ingredients and blend all together. Mixture will be very thick. Spoon mixture into a parchment lined loaf pan (I used 2 small paper loaf pans). Bake 40 minutes and allow to cool well before removing from pan.
Note: this is a thick dense Cake. It will not fluff up.