Rating: 4 stars
14 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

This recipe follows the paleo diet. If you aren't a carrot person, you can easily substitute with sweet potatoes. Optional: sprinkle cinnamon on top before serving. Enjoy!

Recipe Summary

cook:
1 hr 30 mins
total:
2 hrs
prep:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Prepare a 1 1/2 quart casserole dish with 1 teaspoon coconut oil or cooking spray.

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  • Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 45 minutes. Drain and transfer carrots to a food processor. Add 1/2 cup coconut oil, coconut flour, lemon juice, vanilla extract, honey, nutmeg, cinnamon, baking soda, and salt to food processor; blend until smooth.

  • Blend eggs, adding 1 at a time and processing after each addition, into carrot mixture. Spoon carrot mixture into the prepared casserole dish, allowing room to rise.

  • Bake in the preheated oven until top is golden brown, 45 to 60 minutes.

Nutrition Facts

245 calories; protein 4.9g; carbohydrates 17.5g; fat 18.2g; cholesterol 93mg; sodium 495.1mg. Full Nutrition
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