Boy, am I glad I did. This carrot cake is sugar-free and flour-less, making it a perfect option for those intolerant to gluten, as well as for those who are watching their sugar intake. It’s properly combined, to boot, making it easy on your digestive system! — Detox Carrot Cake serves 1 to 2 Ingredients: 1 cup carrot pulp, tightly packed 1 egg 1 heaping teaspoon pumpkin pie spice (cinnamon would work, too) 2 packets NuNaturals stevia Directions: Preheat your oven to 350 degrees. Combine all the ingredients in a medium bowl and mix well, until a consistent batter forms. Divide and press the batter into two individual-sized ramekins (about 5.5 oz each), and bake for 25 minutes. The cakes are done when the sides begin to brown, and the tops begin to crack. Allow them cool completely before serving. I am amazed at how cake-like these turned out, even without any flour! You could take this cake to the next level by topping it with a “cream cheese icing” (I’d just add a couple drops of stevia to some soft goat cream cheese), but it was moist and delicious as is! And of course, if you don’t care about food combining, you could spice this cake up even more by adding a few walnuts and raisins! Enjoy! — Reader Feedback: Any more recipe makeover requests? Send them my way!
