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
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-
1. Preheat the oven to 350°F (180°C or gas mark 4)
The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad
is licensed under CC BY-NC 4.0