CARROT CAKE

Ingredients:

• 3 x cups almond flour 

• 1/2 tsp x Baking soda

• 1 tsp x Baking Powder 

• 1 tbsp Cinnamon

• 1/2 tsp ground Ginger 

• 1/8 tsp ground Nutmeg 

• 3/4 cup coconut or brown sugar

• 1/3 cup maple syrup 

• 5 x eggs 

• 1 tbsp vanilla 

• Salt 

• 2 x cups grated carrots (squeeze out excess moisture using dish towel or cheesecloth) 

• 1/4 cup canola or coconut oil 

• 1/4 cup apple sauce 

FROSTING

• 8 oz cream cheese 

• 1/2 cup icing sugar 

• 1 tsp vanilla

Directions

1. Preheat oven to 350 F

2. In a bowl, combine almond flour, baking powder, baking soda, cinnamon, ginger, and nutmeg.

3. Using an electric mixer, beat eggs and coconut sugar for about 5 minutes. Beat in vanilla and maple syrup. 

4. In a separate bowl combine carrots, oil and applesauce.

5. With the mixer on low speed, alternate between adding almond flour mixture and carrot mixture until everything is combined.

6. Divide batter between two parchment line/ sprayed springform pans and bake for 30-35 mins until golden. 

7. While it’s baking combine cream cheese, icing sugar and vanilla in a mixer. Refrigerate so it hardens a bit.

8. Once cakes have cooked, spread a thin layer of icing on the top of a cake, place the other one on top. Ice the top and the sides (icing isn’t thick or overly sweet - which I like!) store in an airtight container in the fridge!