Home   >   Recipes by Category   >   150 dairy-free SCD Recipes   >   Scd For Autism   >   Sue's Carrot Cake
3 cups (360 g) carrots, ends trimmed, peeled and grated ¼ cup (55 g) shredded fine unsweetened coconut flakes* oil or ghee for greasing pan


3 cups (330 g) almond flour
1 teaspoon baking soda
¼ teaspoon salt
¾ teaspoon cinnamon powder
¼ teaspoon clove powder
¼ teaspoon nutmeg powder
4 eggs
½-¾ cups (170-255 g) honey
¼ cup (60 mL) vegetable oil
½ teaspoon (3 mL) vanilla extract
In a bowl, mix in the almond flour with the baking soda, salt, cinnamon, clove, and nutmeg powders.
Next, add in the eggs, honey, oil, and vanilla extract. Blend well with a whisk or fork until a smooth
consistency is reached. Finally, add the grated carrots and coconut flakes to the batter and combine.
Place the batter in a oil- or ghee-greased 9-by-13-inch glass baking dish or cake pan in the oven for
30-40 minutes, or until a knife comes out clean.
*Note: Wait for at least 6 months after symptoms have cleared before trying shredded coconut.
This delicious carrot cake has been passed down from my
mom with a few alterations that make it dairy and grain-
- Raman


1. Preheat the oven to 350°F (180°C or gas mark 4)


12-15 squares

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0