Elana Amsterdam's Classic Carrot Cake
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Elana Amsterdam's Classic Carrot Cake calories by ingredient
Introduction
This recipe is found in Elana Amsterdam's cookbook, " the GLUTEN-FREE ALMOND FLOUR cookbook".aThis moist, healthy, high protein cake may be served plain or with the Creamy Coconut Frosting. This recipe is found in Elana Amsterdam's cookbook, " the GLUTEN-FREE ALMOND FLOUR cookbook".a
This moist, healthy, high protein cake may be served plain or with the Creamy Coconut Frosting.
Number of Servings: 12
Ingredients
-
3 cups blanched almond flour
2 teaspoons sea salt
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/4 cup grapeseed oil
1/2 cup agave nectar
5 large eggs
3 cups grated carrots
1 cup raisins
1 cup walnuts, coarsely chopped
Directions
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.