Carrot Cake
(from fearama’s recipe box)
Prep time: 15 minutes
Cook time: 35 minutes
Serves 12 people
Categories: Dessert, Gluten-Free
Ingredients
- 3 cups almond flour
- 2 teaspoons celtic sea salt
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 5 eggs
- 1/2 cup agave nectar
- 1/4 cup grapeseed oil
- 3 cups grated carrots
- 1 cup raisins
- 1 cup walnuts
Directions
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Preheat oven to 325 degrees F (165 degrees C).
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Generously grease 2 9-inch round cake pans.
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Stir almond flour, sea salt, cinnamon, baking soda, and nutmeg together in a large bowl.
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Beat eggs, agave nectar, and grapeseed oil together in a separate large bowl.
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Stir carrots, raisins, and walnuts into the egg mixture.
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Stir carrot mixture into flour mixture to form a batter; pour into prepared cake pans.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.