Gluten Free Carrot Cake

By ctozzi

Ingredients

• frosting:
• 1 1/2 c. almond flour
• 1 tsp. sea salt
• 1/2 tsp. baking soda
• 1/2 Tbs. cinnamon
• 1/2 tsp. nutmeg
• 2 eggs + 1 egg white
• 1 Tbs. Molasses
• 2-3 Tbs. Honey
• 1/4 c. oil (Elana’s recipe calls for Grapeseed oil, but use what you have or use melted butter)
• 1 1/2 c. carrots, grated
• 1/4 c. raisins
• 1/4 c. walnuts, chopped
• 3-4 oz. of cream cheese
• lemon juice

Preparation

Step 1

Preheat oven to 325 degrees.

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

In a separate bowl, mix together eggs, molasses, honey and oil (or butter). Fold carrots, raisins and walnuts into wet ingredients.

Stir wet ingredients into dry.

Pour batter into greased loaf pan and bake at 325 for 35-45 minutes (until center is set and knife comes out clean). Cool to room temperature and spread with cream cheese thinned out w/ lemon juice or even milk/cream (optional).