This moist carrot cake tastes even better a day after it’s made. Use as many organic ingredients as you can for a healthier and more delicious dessert. Or, turn it into cupcakes. Divide batter evenly amongst 12 paper-lined cups in muffin tin. Bake about 35 minutes, until tester comes out clean. Cool 1 hour. Serve.
The cake or cupcakes are delicious without any topping, but whipped cream makes a great gluten-free frosting. It can be stored in the refrigerator for up to 2 days.
- CARROT CAKE:
- 3 cups blanched almond flour, plus more for pan
- ¼ cup grapeseed oil, plus more for pan
- 1 tablespoon cinnamon
- 2 teaspoons sea salt
- 1 teaspoon baking soda
- ½ teaspoon nutmeg
- ½ cup agave nectar
- 5 large eggs
- 3 cups grated carrots
- 1 cup raisins
- 1 cup walnuts, coarsely chopped
- Opt. VANILLA WHIPPED CREAM FROSTING:
- 2 cups heavy cream
- 2 tablespoons agave nectar or honey
- 1 tablespoon vanilla extract
- Preheat oven to 325°F. Grease 9-inch-diameter springform pan with grapeseed oil; dust well with almond flour.
- In large bowl, combine almond flour, cinnamon, salt, baking soda and nutmeg. Set aside.
- In medium bowl, whisk together grapeseed oil, agave nectar and eggs, then pour into almond flour mixture. Whisk together until thoroughly combined. Fold in carrots, raisins and walnuts.
- Pour batter into prepared pan. Bake 35 to 40 minutes, until tester inserted in center of cake comes out clean. Cool cake in pan for at least 1 hour.
- Serve as is, or with whipped cream frosting:
- In deep cold bowl, whip cream, agave or honey and vanilla extract until peaks form.