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Ingredients:

  • 3 cups blanched almond flour
  • 2 teaspoons celtic sea salt
  • 1 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 5 eggs
  • ½ cup agave nectar
  • ¼ cup grape seed oil
  • 3 cups carrots, grated
  • 1 cup raisins
  • 1 cup walnuts

Directions:

  1. In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg
  2. In a separate bowl, mix together eggs, agave and oil
  3. Stir carrots, raisins and walnuts into wet ingredients
  4. Stir wet ingredients into dry
  5. Place batter into 2 well greased, round 9 Inch cake pans
  6. Bake at 325° for 35 minutes
  7. Cool to room temperature and spread with coconut cream frosting
  8. Serve

What occasions in your life call for a good carrot cake? And what memories does it bring back for you? Don't be shy, let us in on it and leave a comment!

Recipe printed from Elana’s Pantry.

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