- 3 cups wholemeal
- 3 cups cane sugar
- 2 tablespoons Karen Berrios Lucuma Powder
- 1/3 cup almond flour
- 1 teaspoon cinnamon powder
- 1 teaspoon pumpkin pie spice
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 cups toasted walnuts
- 2/3 cup coconut oil
- 2 cups cold water
- 2 tablespoons apple cider vinegar
- 2 teaspoons vanilla extract
- 2 cups grated carrots
In a bowl, combine wholemeal, cane sugar, lucuma powder, almond flour, salt, cinnamon, pumpkin pie spice and baking soda. Mix until well combined. Set aside.
Add walnuts into the flour mixture.
In another bowl, combine coconut oil, water, vinegar vanilla extract and grated carrots. Mix until well combined.
Pour this into the flour mixture. Stir until well combined.
Preheat oven to 350°F.
Pour batter evenly into cake pan, previously prepared cake pan coating with softened coconut oil, then dust meal, or spray cake pan with vegetable spray.
Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
Place pan on a cooling rack to cool for about 20 minutes and removing. Allow the cake to cool before inverting onto a serving plate.
Get ready to indulge!