Gluten Free Moist Carrot Cake


Organic Ingredients


  • 1/3 cup Natura Fiber
  • 1 tbsp Ceylon cinnamon
  • 1 tbsp nutmeg
  • 1 tbsp all spice
  • 1 tbsp ground ginger
  • 1 tbsp of natural vanilla powder
  • 1 tsp pink salt
  • 1 tbsp baking powder
  • 1 cup almond butter room temperature
  • 3/4 cup pumpkin puree
  • ½ cup erythritol
  • ½ cup unsweetened coconut
  • 1 cup shredded carrots
  • 1/2 cup walnuts chopped
  • 1 tbsp apple cider vinegar




  1. Preheat the oven to 350F.
  2. Line a 9 x 5-inch loaf pan with parchment paper and set aside. 
  3. In a large mixing bowl add Ceylon cinnamon, nutmeg, all spice, ginger, natural vanilla powder and pink salt.
  4. Mix together well then add 1/3 c of boiling water and mix until powder fully dissolves into a pure liquid broth.
  5. Add almond butter and mix until it forms a thick paste.
  6. Then add in the Natura Fiber and baking powder.
  7. Next add in the pumpkin puree, apple cider vinegar and then the coconut.
  8. Fold in in your carrots, raisins, and walnuts, and mix until fully incorporated. 
  9. Pour the carrot cake batter in the lined pan.
  10. Bake for 50 minutes, or until a toothpick comes out clean. 
  11. Allow to cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.