Ingredients:
3 cups blanched almond flour
1/2 teaspoons sea salt
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
5 eggs
½ cup pure maple syrup or agave nectar
¼ cup safflower oil
3 cups carrots, grated
1 cup raisins
1 cup walnuts
Cream Cheese Frosting:
4 ounces cream cheese, softened to room temperature
3 Tablespoons agave nectar or pure maple syrup
3 Tablespoons unsweetened almond milk
Directions:
In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg
In a separate bowl, mix together eggs, maple syrup or agave and oil
Stir carrots, raisins and walnuts into wet ingredients
Stir wet ingredients into dry
Place batter into 2 well-greased, round 9 Inch cake pans
Bake at 325° for 35 minutes
To make frosting combine cream cheese and agave or maple syrup in a medium bowl until well blended.
Whip in almond milk until frosting is nice and thick.
Remove cake from the oven and let cool completely before frosting.
This recipe was inspired in whole or in part by Elana’s Pantry
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