cake - carrot cake

By tinathorn

Ingredients

• 3 cups Blanched Almond Meal/Flour
• 1/2 tsp Real Salt
• 1 teaspoon baking soda
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 5 soy free pastured eggs
• 1/4 cup organic raw honey
• 2 Tbsp Molasses
• 1/4 cup melted coconut oil
• 3 cups carrots, grated
• 1/2 cup minced dates
• 1 cup walnuts
• Primal Cream Cheese Frosting
• 1 package organic cream cheese, softened
• 2-4 Tbsp maple syrup to taste
• 1 tsp lemon juice
• 1/2 cup softened butter

Preparation

Step 1

In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg

In a separate bowl, mix together eggs, sweetener and

Stir carrots, dates and walnuts into wet ingredients

Stir wet ingredients into dry

Place batter into 2 well greased, 9 inch pans

bake at 325 for 35 minutes

cool to room temperature and spread with frosting

Cream Cheese Frosting
Directions:
Mix all the ingredients together with a hand blender to fluff it up
Spread evenly on cooled carrot cakes
Stack them on top of each other and frost the edges if desired