Let me introduce you to a quite delicious piece of cake with carrots, coffee and goji berries. Yes, you heard me very well, low-carb, gluten-free and NO ADDED SUGAR!



Honestly, I wasn’t planning to post a cake recipe any time soon but my followers on Facebook recently requested a special treat. And we all know what “a tasty piece of cake” means, right?!

The short story goes like this – exactly two days ago Cook it fit celebrated 5 months. I know that most of you guys would have celebrated next month or even in 7 months from now to make it through the whole year, but I thought it was quite an occasion as I’ve got 500 LIKES on the Facebook page on the same day. Hooray! I am so happy.



If you are as new to the blogging world as I am, you must know how difficult can be to reach that initial milestone. At first, I thought that people wouldn’t like my page because I am not into sweets, cakes and stuff like that, but this month I realized how fortunate I am. It’s very difficult for everybody in the first few months to get people to follow them on all the Social Media platforms.

So I had to think quickly of a special recipe for those wonderful people. Oh, believe me, that can be pretty tough, especially if you are a freak like me that eats a piece of cake only on Christmas time.

Anyway, my salvation came the next day when Claudia, my new blogger friend, posted an amazing and very healthy cake with carrots and cacao powder. Before I share her recipe with you, I should warn you that it is written in Romanian – Carrot-Cacao Cake.But you could still try to translate the page by using Google Chrome. My mom does the same thing in order to read my posts. Of course, she does it, she is my mom and my first reader.



Going back to this cake, you can now imagine that I had to twist Claudia’s recipe a little bit in order to make it the kind of healthy bite with NO ADDED SUGAR that I like. However, my cake gets a healthy-soft touch from the coconut milk and it’s made only out of oats, organic soya granules and almond flour. For the filling, I kept the carrots from Claudia’s recipe and added only a little bit of coffee grounds and goji berries to balance the taste and, why not, to make this piece of cake rich in flavor. It’s really one of those weird cake recipes that simply works – the coconut milk, the carrots and goji subtly sweeten it while the oatmeal combined with soya granules and almond flour holds it together.

Did you know that goji berries contain all essential amino acids and the highest concentration of protein of any fruit?! Moreover, they are also loaded with vitamin C, contain more carotenoids that any other food and are high in fiber.

Goji berries are a nutritional powerhouse that may help you boost your immune system.



Serve it with a splash of wild honey and a scoop of your favorite type of yoghurt – just in time for breakfast! You could also serve it with vanilla ice cream as a treat at any moment.

I chose goji berries because I already had them in the pantry, but you can replace them with your favorite dried fruits (maybe cranberries?). Let me know if you have a similar recipe of your own. I’d love to hear about it.

Here I am, so excited to share with you guys the cake of the year (just kidding) – the first cake on Cook it fit – such a delicious healthy bite! Before I forget, it can also be refrigerated up to 4 days.

So let’s all indulge a little with this recipe that requires only 2 steps in order to get it done! So soft, so quick, so easy – “a piece of cake!”





Print Autumn Carrot-Coconut-Coffee Cake Author: Cook it fit Prep time: 5 mins Cook time: 40 mins Total time: 45 mins Serves: 6 Ingredients 1 cup fine rolled oats (I use the gluten-free ones)

1 cup of organic soya granules

1 cup almond flour

2 big size carrots, peeled and grated

2 tbsp sesame seeds

1 tbsp of coconut cream concentrate

2 tbsp raw honey

2 cup (500 ml) coconut milk

1 tbsp coffee ground

1 tsp of baking soda

1 tbsp of fresh lemon

½ lemon, grated

1 tbsp of nutmeg

1 pinch sea salt Instructions Preheat the oven to 250°C (~480°F) and lightly grease a 9x9 inch-square baking dish with olive oil. Meanwhile, mix all the ingredients thoroughly in a bowl and pour the filling evenly in the baking dish. Grate an extra carrot and sprinkle the nutmeg on it. Lower the temperature to 180°C (~350°F) and bake for about 40 mins until the cake is brown and firm. I would highly recommend to try it before serving it. It might take you less or more time depending of which type of oven you’ve got. Et Voilà - ready to be served! . Notes MAKE IT VEGAN: Use maple syrup instead of honey.



MAKE IT NUT FREE: Skip the nutmeg and go ahead and use sunflower seeds instead. Just so you know, I haven't tried it. Enjoy it & stay healthy!



In case you don't use/find to buy coconut milk, get creative and use your favorite choice. I haven't tried it with normal milk, but I guess it should work very well.



Get creative, use the ingredients you have on hand and stay healthy! Make sure you only "cook it fit". Wordpress Recipe Plugin by EasyRecipe 3.2.2885