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Healthy Carrot Cake

🇺🇸 United States

Servings: 12 Prep: 10 minutes Cook: 30 minutes Total: 40 minutes

Ingredients

  • 2 tbsp butter, melted
  • 2 cups super fine blanched almond flour
  • 1/4 cup ground flaxseed
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp fine sea salt
  • 1/3 cup maple syrup
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup shredded carrot
  • 1/3 cup raisins
  • 1 batch cream cheese frosting
  • chopped toasted pecans or walnuts, for topping

Steps

  1. Preheat oven to 350°F. Line an 8x8 inch baking dish with parchment paper and spray with cooking spray.
  2. Shred carrots and melt butter; set both aside.
  3. In a large bowl, whisk together almond flour, flaxseed, baking soda, cinnamon, ginger, nutmeg, and salt.
  4. Add maple syrup, eggs, vanilla, and melted butter to the dry ingredients and mix with a rubber spatula.
  5. Fold in shredded carrots and raisins.
  6. Spoon the thick batter into the prepared baking dish.
  7. Bake for 28-30 minutes, or until a knife inserted comes out clean.
  8. Let the cake cool completely.
  9. Spread cream cheese frosting over the cooled cake and top with chopped pecans or walnuts.
  10. Slice and serve.

Notes

Unfrosted cake can be stored at room temperature for up to 2 days. Frosted cake should be refrigerated after 2 hours.

Source: www.hummusapien.com