Submitted by: Regina Galbick
Prep Time: 25 Minutes
Cook Time: 35 Minutes
Servings: 24
This soft, dense cake is just as enticing as its sugary, gluten-filled alter ego.
3 c. almond flour
1 1/2 tsp. sea salt
1 tsp. baking soda
1 2/3 tbsp. cinnamon
2 tsp. nutmeg
5 egg
8 tbsp. honey, raw
4 tbsp. coconut oil
6 med. carrot
1 c. raisins
1 c. walnuts
Preheat oven to 325°F.
In a large bowl, combine almond flour, salt, baking soda, cinnamon, and nutmeg.
In a separate bowl, whisk together eggs, honey, and coconut oil.
Stir grated carrots, raisins, and chopped walnuts into wet ingredients.
Mix wet ingredients into dry ingredients.
Pour batter into two greased, round 9-inch cake pans.
Bake for 35 minutes.
Cool, and frost with Cashew Cream Frosting if desired. Enjoy! (Leftover cake can be cut into squares and frozen.)
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