Carrot Cake

           Desserts, Intermediate, Recipes
Carrot Cake
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carrot cake

 

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