Description
Moist healthy carrot cake with no refined sugar! Super easy to make in 1 bowl with almond flour, maple syrup, warming spices, and raisins then topped with the most incredible homemade cream cheese frosting. You'd never guess this cake was gluten free! On the table in 40 minutes. Who knew homemade cake could be so easy?
Ingredients
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- 2 tbsp butter, melted
- 2 cups almond flour
- 1/4 cup ground flaxseed
- 1 tsp baking soda
- 2 tsp cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp fine sea salt
- 1/3 cup pure maple syrup
- 2 eggs
- 1 tsp vanilla extract
- 1 cup shredded carrot
- 1/3 cup raisins
- 1 batch healthy cream cheese frosting
- handful of chopped toasted pecans or walnuts, for topping
Instructions
- Prep: Set out unwrapped cream cheese to soften if you haven't already. Preheat oven to 350F. Line an 8x8 inch baking dish with parchment paper and spray with cooking spray. Shred carrots (I use shredding attachment in my food processor). Melt butter and set aside.
- Mix dry: Whisk almond flour, flaxseed, baking soda, cinnamon, ginger, nutmeg, and salt in a large mixing bowl.
- Mix wet: Add maple syrup, eggs, vanilla, and melted butter to bowl with dry ingredients. Mix with a rubber spatula. Fold in carrots and raisins.
- Bake: Spoon batter into baking dish (it will be very thick, this is normal). Bake for 28-30 minutes, or until a knife comes out clean.
- Cool: Make frosting (per the linked recipe) and set aside. Let cake cool completely before spreading frosting over cake. Top with pecans, slice and serve! Unfrosted cake can be stored at room temp for up to 2 days. Frosted cake should be refrigerated after 2 hours.
Notes
This cake is a lightly sweet cake, more like a "snack cake" than a sweet dessert cake. If you'd like a sweeter cake, increase maple syrup to 1/2 cup.
The only flour that works here is almond flour. Using another flour would require a totally different recipes since almond flour is so uniquely high in healthy fats, lending tons of moisture.