Description
A delicious and healthy Almond Flour Carrot Cake that is gluten-free and low in carbohydrates.
Ingredients
Scale
- 2 cups almond flour
- 2 cups grated carrots
- 1/2 cup honey or maple syrup
- 1/2 cup coconut oil, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, combine the almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix until well combined.
- In another bowl, whisk together the eggs, honey or maple syrup, melted coconut oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the grated carrots gently until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This cake can be served plain or with a light frosting of cream cheese for additional flavor.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 6g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Almond Flour, Carrot Cake, Healthy Dessert, Gluten Free, Low Carb, Baking, Homemade, Healthy Eating, Dessert Recipes, Nourishing Food