Elana Amsterdam's Classic Carrot Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 cups blanched almond flour2 teaspoons sea salt1 teaspoon baking soda1 tablespoon ground cinnamon1 teaspoon ground nutmeg1/4 cup grapeseed oil1/2 cup agave nectar5 large eggs3 cups grated carrots1 cup raisins1 cup walnuts, coarsely chopped
12 servings (3/4" slice per serving)
Preheat the oven to 325 degrees F. Grease two 9-inch cake pans with grapeseed oil and dust with almond flour.
In a large bowl, combine the almond flour, salt, baking soda, cinnamon, and nutmeg. In a medium bowl, whisk together the grapeseed oil, agave nectar, and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Fold in the carrots, raisins, and walnuts. Scoop the batter into the prepared cake pans.
Bake for 30 to 35 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool in the pans for 1 hour, then serve.
Note: You may substitute chopped pecans for the walnuts if you wish. You may also use an liquid egg substitute in place of the fresh eggs if you are trying to cut back on cholestrol.
Number of Servings: 12
Recipe submitted by SparkPeople user HUNGRYNOMORE.
Preheat the oven to 325 degrees F. Grease two 9-inch cake pans with grapeseed oil and dust with almond flour.
In a large bowl, combine the almond flour, salt, baking soda, cinnamon, and nutmeg. In a medium bowl, whisk together the grapeseed oil, agave nectar, and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Fold in the carrots, raisins, and walnuts. Scoop the batter into the prepared cake pans.
Bake for 30 to 35 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool in the pans for 1 hour, then serve.
Note: You may substitute chopped pecans for the walnuts if you wish. You may also use an liquid egg substitute in place of the fresh eggs if you are trying to cut back on cholestrol.
Number of Servings: 12
Recipe submitted by SparkPeople user HUNGRYNOMORE.
Nutritional Info Amount Per Serving
- Calories: 392.3
- Total Fat: 27.0 g
- Cholesterol: 70.8 mg
- Sodium: 374.0 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 5.9 g
- Protein: 4.8 g
Member Reviews