Carrot Cake with Creamy Dreamy Frosting
Prep Notes
"Raisin" in or out! In my case I choose out, raisins are a personal preference.
If you want them in your Carrot Cake, add 1 cup raisins and only use 2 cups of grated carrots.
Cooking Time
30 minutes
Yields
10-12 servings
Ingredients
Cake
3 1/2 cups almond flour
1 teaspoon sea salt
1 teaspoon baking soda
1/4 cup coconut oil melted
1 1/2 teaspoons vanilla powder
1 tablespoon + 1 teaspoon cinnamon
1/2 cup maple syrup
5 eggs room temperature
2 1/2 cups grated carrots
1 cup chopped walnuts
Creamy Dreamy Frosting
1 cup Pecan butter or cashew butter or ( 2 cups raw cashews soaked 3 hours rinsed and drained)
1/2 cup almond milk
2 tablespoon coconut oil
1 teaspoons vanilla powder
2 tablespoons lemon juice
pinch of sea salt
Directions
Preheat oven 350 'F.
Make the Cake
Grease two eight inch cake pans with coconut oil and line with parchment paper (you can use 3, 6-inch cake pans).
Mix almond flour, sea salt, baking soda, cinnamon and vanilla powder in a bowl.
Using a standing mixer or a whisk mix together coconut oil, maple syrup, and eggs. Pour dry ingredients, carrots, and walnuts into wet. Mix well. Divide batter into pans, bake for 20 - 25 minutes.
Let cakes cool completely.
Frosting
Place all ingredients in a high-speed blender. Blend until creamy and it looks just like frosting. If it looks a little thin put it in fridge for 1 hour it will get thicker.
Notes
Frost Carrot Cake right before serving, or Frost Carrot Cake and keep it in fridge until shortly before serving.