Almond Flour Paleo Carrot Cake
"This Almond Flour Paleo Carrot Cake is gluten-free and refined-sugar free. Topped off with vegan cream cheese frosting, it is perfect for all your spring celebrations...."
INGREDIENTS
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¼ cup (56g) Coconut Oil, plus 1 teaspoon for greasing the pan, melted + cooled
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1 ½ cups (180g) Almond Flour
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3 Tbsp (21g) Ground Golden Flaxseed
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1 tsp (4g) Baking Powder
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¼ tsp (1g) Baking Soda
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¾ tsp (3g) Fine Sea Salt
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½ tsp Ground Cinnamon
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½ tsp Ground Ginger
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½ tsp Ground Cardamom
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3 large Eggs (at room temperature)
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½ cup + 2 Tablespoons (125g) Coconut Sugar
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1 teaspoon Orange Juice (freshly squeezed)
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½ teaspoon Vanilla Extract
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6 oz Carrots (about 2 large, scrubbed, grated on the smallest holes of a box grater (1 ¼ cups packed))
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¼ cup (40g) Diced Fresh Pineapple, optional
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¼ cup (25g) Toasted, Chopped Walnuts
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¼ cup (40g) Golden Raisins
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¼ cup (25g) Shredded Unsweetened Coconut, optional
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2 Tablespoons (20g) Unsalted Vegan Butter, cool room temperature
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½ cup (113g) Vegan Cream Cheese, cool room temperature
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2 Tablespoons (42g) Pure Maple Syrup
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½ teaspoon Vanilla Extract
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Squeeze of Lemon/Orange Juice (about ½ teaspoon)
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