Autumn Carrot-Coconut-Coffee Cake
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 cup fine rolled oats (I use the gluten-free ones)
  • 1 cup of organic soya granules
  • 1 cup almond flour
  • 2 big size carrots, peeled and grated
  • 2 tbsp sesame seeds
  • 1 tbsp of coconut cream concentrate
  • 2 tbsp raw honey
  • 2 cup (500 ml) coconut milk
  • 1 tbsp coffee ground
  • 1 tsp of baking soda
  • 1 tbsp of fresh lemon
  • ½ lemon, grated
  • 1 tbsp of nutmeg
  • 1 pinch sea salt
  1. Preheat the oven to 250°C (~480°F) and lightly grease a 9x9 inch-square baking dish with olive oil. Meanwhile, mix all the ingredients thoroughly in a bowl and pour the filling evenly in the baking dish.
  2. Grate an extra carrot and sprinkle the nutmeg on it. Lower the temperature to 180°C (~350°F) and bake for about 40 mins until the cake is brown and firm. I would highly recommend to try it before serving it. It might take you less or more time depending of which type of oven you’ve got. Et Voilà - ready to be served! .
MAKE IT VEGAN: Use maple syrup instead of honey.

MAKE IT NUT FREE: Skip the nutmeg and go ahead and use sunflower seeds instead. Just so you know, I haven't tried it. Enjoy it & stay healthy!

In case you don't use/find to buy coconut milk, get creative and use your favorite choice. I haven't tried it with normal milk, but I guess it should work very well.

Get creative, use the ingredients you have on hand and stay healthy! Make sure you only "cook it fit".
Recipe by Cook it fit at