This is a classic recipe that has been updated to be a healthy version. It has no refined flour and no sugar or artificial sweeteners. This recipe can also be made into cupcakes or mini cupcakes.
Ingredients
- Cake Mixture:
- 3 cups almond flour
- 2 tsps sea salt
- 1 tsp baking soda
- 1 tbsp ground cinnamon
- 1 1/4 tsps ground nutmeg
- 1/2 cup erythritol (like Swerve) or spoonable stevia to taste
- 5 large organic eggs
- 1/4 cup melted coconut oil or grape seed oil
- 3 cups shredded carrots
- 1 cup raisins
- 1 cup walnuts, chopped (optional)
- Cream Cheese Frosting:
- 2 – 8 ounce packages of organic cream cheese, softened
- 1/2 cup plain Amasai or organic heavy whipping cream
- 1 tbsp vanilla
- 1/2 cup erythritol (like Swerve) or spoonable stevia to taste
Instructions
- Cake Mixture
- Preheat the oven to 350 degrees.
- Grease two 9-inch cake pans with butter and dust with almond flour.
- In a large bowl, combine the dry ingredients and mix well.
- In a medium bowl, whisk together the oil and eggs.
- Stir the wet ingredients into the dry ingredients. Fold in the carrots, raisins and walnuts if desired.
- Pour the batter into the prepared cake pans. The batter will be a bit thick, so try to even it by pushing the batter down carefully rather than spreading it.
- Bake for about 30 minutes or until a toothpick comes out clean.
- Let the cakes cool for 1 hour before frosting.
- Cream Cheese Frosting
- Mix all ingredients together with a hand mixer until well combined.
- For a thinner consistency, add more Amasai or whipping cream.