- 3 cups blanched almond flour (11.85 ounces/335 grams)
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 5 eggs (1 1/4 cups)
- 1/2 cup honey or pure maple syrup
- 1/4 cup canola or melted coconut oil (see notes)
- 3 cups carrots, grated (9 ounces/255 grams)
- 2/3 cup raisins (4 ounces/115 grams)
- 2/3 cup chopped pecans or walnuts (2.5 ounces/70 grams)
- Frosting (see following recipe or use your favorite buttercream icing recipe)
Carrot Cake with Almond Flour
Ingredients
Instructions
- Preheat the oven to 325 degrees F.
- In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg.
- In a separate large bowl, mix together eggs, honey or maple syrup, and oil.
- Stir carrots, raisins and nuts into the wet ingredients.
- Stir the wet ingredients into dry ingredients.
- Evenly divide the batter into two well-greased, round 9-inch cake pans. For easier removal, I like to line the greased pans with a piece of parchment paper. (Trace bottom of pan and cut for perfect size circle.)
- Bake for 30 minutes or until just cooked through. Cool in pans for 10 minutes, and then remove to a rack and cool completely before frosting.
Notes
- Bring all ingredients to room temperature before mixing when using coconut oil. This will prevent the oil from re-hardening when it comes into contact with the cold ingredients.