Friday, August 17, 2012

Grain-Free Carrot Cake

This makes for a tasty cake, with or without frosting!  We tried it last year for my mom's birthday, and no one guessed that it was grain-free.

Grain-Free Carrot Cake

3 cups almond flour
2 teaspoons salt
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
5 eggs
½ cup honey
¼ cup melted butter or coconut oil
3 cups carrots, grated
1 cup raisins
1 cup walnuts

In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg.  In a separate bowl, mix together eggs, honey and butter or oil.  Stir carrots, raisins and walnuts into wet ingredients.  Stir wet ingredients into dry.
Spread batter into a well greased 9 x 13 or two 8-inch round pans.  Bake at 325° for 35 minutes.  Cool to room temperature and spread with frosting if desired.  Serve.

NOTE:  This was good with a sprinkling of powdered sugar instead of frosting.  When I made cream cheese frosting for it, I used 8 oz. cream cheese, 1/4 c. soft butter, and just enough maple syrup to add a hint of sweet.

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