Carrot and Coconut Cake Recipe.

Here's a recipe for this delicious and healthy carrot cake with no added fat or sugar!

Full of tasty little chunks, these are a joy to eat.
Coconut milk is used because the containing oil helps remove excess fat from your body!

This makes a lot - enough for 12 muffins and some left over for a small loaf tin.

Or you could use a large cake tin.

Ingredients
450g grated carrots
100g desiccated coconut
50g seeds of your choice
100g chopped dates
1 tsp cinnamon
1 tin coconut milk
250g agave necter or honey
5 eggs
300g self raising wholewheat flour

Method
Combine first five ingredients in a bowl.
In a seperate bowl, mix the next three ingredients then add to the first bowl of carrotty yumminess
Add the flour, stir well.
Bake at 180 degrees until cooked (various tins require different cooking times)