Five-Minute Carrot Cake

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1/4 cup spelt flour (or white flour, or Arrowhead Mills gf)

1/2 tsp cinnamon

1/8 tsp pumpkin pie spice (optional)

1/4 tsp baking powder

1/8 tsp baking soda

1/8 tsp salt

1/2 “egg” of choice (2 tsp flaxmeal would also work)

1.5 tablespoons xylitol or brown sugar (coconut or white sugar will also work)

1 packet NuNaturals stevia (or 1 more tablespoon sugar or xylitol)

1/3 cup canned carrots, drained (or steamed carrots, peeled)

1 tablespoon milk of choice

1 tablespoon oil or more milk of choice

1/4 tsp pure vanilla extract


1. In a small bowl, mix dry ingredients (not carrots). If you have a blender (or Magic Bullet), mix all wet ingredients and blend. Option for those without a blender: simply fork-mash the carrots very well before combining with the other wet ingredients.

2. Then mix dry into wet and stir. Pour into greased ramekins, a little dish, or a mug. If using the microwave, cook for 1 minute 20 seconds (or more or less, depending on the strength of your microwave). Or you can cook this in the oven at 350F for around 15 minutes.

3. Let cool before trying to pop out. Serves 1-2.

Bon Appetit!

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