About the Recipe
This CARROT CAKE đ„ is absolutely perfect for Spring, especially with Easter just around the corner next month đ°đȘș!
I whipped this up earlier in the week to enjoy while I hit the books for midterms. It's such a fun and delicious way to sneak in some veggies. I can't wait to make it again next time!
Ingredients
2 cups of almond flour (or any flour)
1 heaping cup of grated carrots (about 2 carrots)
2 eggs
1 Tbsp baking powder
1/4 cup of raisins
1/2 cup of unsweetened applesauce
1/4 cup maple syrup
1/4 cup almond milk (or any milk)
1/2 Tbsp cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract + 1 tsp vanilla powder (sugared)
1/2 cup of walnuts (crushed)
1/4 cup of unsweetened shredded coconut
**optional toppings:Â cream cheese frosting; shredded coconut; more walnuts/other nuts, etc..
Preparation
Preheat oven to 350F, and prep your round cake pan.
Wash peel and shred your carrots, set aside
In a large bowl, whisk your eggs, and mix in your wet ingredients like applesauce, milk, and maple syrup.
Add in your dry ingredients to the same bowl -- the almond flour, carrot shreds, walnuts, cinnamon/nutmeg, unsweetened coconuts shreds, vanilla extract & powdered vanilla, and baking powder. mix well
After it has all been mixed well, go get your prepared pan, and line it with some parchment paper. Now pour the batter in..
Top it with any toppings you want. I topped mine with some additional coconut shreds.
Place it in the oven, and let it bake for about 40-45 minutes.. and let it cool completely before serving. Enjoy!