We pay for shipping on orders over $49

We pay for shipping on orders over $49

  • 0



  • 3 cups wholemeal
  • 3 cups cane sugar
  • 2 tablespoons Karen Berrios Lucuma Powder
  • 1/3 cup almond flour
  • 1 teaspoon cinnamon powder
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 cups toasted walnuts
  • 2/3 cup coconut oil
  • 2 cups cold water
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots


In a bowl, combine wholemeal, cane sugar, lucuma powder, almond flour, salt, cinnamon, pumpkin pie spice and baking soda. Mix until well combined. Set aside.

Add walnuts into the flour mixture. ⁠

In another bowl, combine coconut oil, water, vinegar vanilla extract and grated carrots. Mix until well combined. ⁠

Pour this into the flour mixture. Stir until well combined. ⁠

Preheat oven to 350°F. ⁠

Pour batter evenly into cake pan, previously prepared cake pan coating with softened coconut oil, then dust meal, or spray cake pan with vegetable spray. ⁠

Bake for 35-40 minutes, or until a toothpick inserted comes out clean.⁠

Place pan on a cooling rack to cool for about 20 minutes and removing. Allow the cake to cool before inverting onto a serving plate.⁠

Get ready to indulge! ⁠

Leave a comment