Healthy dessert

Carrot cake (24 cm diameter cake tin)
gluten-free, lactose-free


  • 500 g grated carrot
  • 50 g chopped walnuts
  • 150 g of strawberries (blueberries or other berries of your choice are also suitable)
  • 200 g raw buckwheat flour
  • 3 teaspoons of baking powder
  • 2 teaspoons of cinnamon
  • 30 g of flax seeds
  • 2 eggs
  • 150 g of erythritol/stevia
  • a pinch of Himalayan salt
  • 100 g of liquid coconut oil
  • 1 dl lactose-free/vegetable milk


Mix chopped nuts, flour, baking powder, cinnamon, flaxseeds and salt. Add the carrot and stir. In another bowl, mix the eggs, sugar, coconut oil and milk. Mix the dry and wet mixture together and pour into a mold lined with baking paper and greased with butter. Press in the chopped strawberries. Bake in the oven at 180 degrees for about an hour.


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