Rating: 4.5 stars 4.6
22 Ratings
  • 5 star values: 15
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

I find this to be the perfect time of year for carrot cake. It's an ideal dessert for cookouts, picnics, and graduation parties. Enjoy!

Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
10 mins
total:
1 hr
Servings:
12
Yield:
2 9-inch round cakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Generously grease 2 9-inch round cake pans.

  • Stir almond flour, sea salt, cinnamon, baking soda, and nutmeg together in a large bowl.

  • Beat eggs, agave nectar, and grapeseed oil together in a separate large bowl.

  • Stir carrots, raisins, and walnuts into the egg mixture.

  • Stir carrot mixture into flour mixture to form a batter; pour into prepared cake pans.

  • 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.

Nutrition Facts

216 calories; protein 4.6g; carbohydrates 25.2g; fat 12.3g; cholesterol 77.5mg; sodium 451.1mg. Full Nutrition
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