Almond flour Carrot cake

Carrot cake is something my husband loves & I try to come up with healthy recipes without compromising on the taste and texture. This is a super delicious, moist & rich cake which is way better than the regular carrot cake, that you won’t mind whipping up on a regular basis 😉

Ingredients

• DRY INGREDIENTS
• Almond flour – 1 1/2 cups
• Dry coconut powder – 2 tablespoon
• Baking soda – 1/2 teaspoon
• Ground cinnamon – 1 1/2 teaspoons

• WET INGREDIENTS:
• Eggs – 2 large
• Coconut oil- 1/3 cup melted
• Honey/maple syrup – 1/3 cup
• Vanilla essence – 2 teaspoon
• Finely Grated carrots – 2 cups
• Raisins/currants – 1/4 cup
• Choco chips(optional) – 1/4 cup

(Almond flour is basically blanched almonds ground into a fine powder. You can try making this at home)

Cream Cheese frosting :

• Cream cheese – 3 oz (85 grams) at room temperature
• Honey or organic cane sugar – 3 tablespoons
• Vanilla essence – 1 teaspoon

Directions

1. Preheat oven to 380°F (190°C). Grease a 9 inch (23 cms) cake pan with oil & lightly dust it with flour or line the dish with parchment paper.
2. In a large bowl, mix together the dry ingredients. Set this aside.
3. In a separate bowl, mix together the eggs, oil, honey, and vanilla.
4. Pour the wet ingredients into the dry mixture and mix well until combined and then gently fold in the grated carrots, raisins & chocochips. Don’t over mix!
5. Pour the batter into the prepared pan and bake for 35-45 minutes or until a toothpick inserted in the middle comes out clean. (Recipes using Almond flour usually take a while to cook)
6. Let the the cake cool for 10 minutes in the pan and then remove the cake and place on a wire rack to cool completely. Do not frost until completely cool as the frosting will melt.
7. Cream cheese frosting – let the cream cheese sit at room temperature at least an hour before frosting.(it needs to be soft!)
8. Mix all the ingredients together until thoroughly combined.
9. Spread a thick layer on top of the cake and decorate with nuts.