Sugar-Free Carrot Cake
By Leah&Matt
A classic recipe that has been updated to a healthy version. It contains no refined flour, no sugar and no artificial sweeteners. Best of all, it's versatile: It can also be made into cupcakes or mini cupcakes.
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Ingredients
- 3 cups almond flour
- 2 teaspoons sea salt
- 1 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1-1/4 teaspoons ground nutmeg
- 1/2 cup erythritol (like Swerve) or spoonable stevia to taste
- 5 large organic eggs
- 1/4 cup melted coconut oil or grape seed oil
- 3 cups shredded carrots
- 1 cup raisins
- 1 cup walnuts, chopped (optional)
Details
Servings 24
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat the oven to 350 degrees. Grease two 9-inch cake pans with butter and dust with almond flour.
Step 2
In a large bowl, combine the dry ingredients and mix well.
Step 3
In a medium bowl, whisk together the oil and eggs.
Step 4
Stir the wet ingredients into the dry ingredients. Fold in the carrots, raisins and walnuts if desired.
Step 5
Pour the batter into the prepared cake pans. The batter will be a bit thick, so try to even it by pushing the batter down carefully rather than spreading it.
Step 6
Bake for about 30 minutes or until a toothpick comes out clean. Let the cakes cool for 1 hour before frosting.
A quick and easy frosting recipe is to pick up a can of coconut milk and leave open in your fridge overnight, in the morning whip it and use!
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