Guilt-Free Carrot Cake

• Vegetarian
• Gluten free

• Produce

  • 1 cup Carrots

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 2 cups Almond flour, finely ground
  • 1/2 tsp Baking soda
  • 1/2 tsp Cinnamon, ground
  • 1/4 tsp Sea salt
  • 1/2 cup Stevia/erythritol mix
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 1 Coconut oil
  • 3 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 1/3 cup Almond milk or other milk, unsweetened

Found on simplysohealthy.com

Description

Ingredients

• coconut oil for greasing pan
• 2 cups finely ground almond flour
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 cup stevia/erythritol mix
• 1/2 cup chopped pecans
• 1 cup finely grated carrots
• 3 tablespoon , melted coconut oil
• 3 large eggs, room temperature
• 1 Tablespoon vanilla extract
• 1/3 cup unsweetened almond milk or other milk of choice

Directions

• Preheat oven to 350F. Spray or wipe a 8 X 8 inch pan, 9 inch round cake pan or three 4-1/2 inch pans with coconut oil. (photo is shown with three 4-1/2 in layers) In a medium bowl, combine the almond flour, salt, baking soda, cinnamon, sweetener, and pecans. Whisk these dry ingredients together until well combined. Add coconut oil to dry ingredients. Stir to combine. Next add the grated carrots and stir until batter begins to stick together. Add the eggs, vanilla extract and almond milk. Using a spoon or an electric mixer, mix until thoroughly combined. Pour into prepared pans. Place pans in preheated oven. Bake for 38-43 minutes if using three 4-1/2 inch pans or , 40-45 minutes for an 8 X 8 inch pan, or 42-47 minutes if using a 9 inch pan. Cake is done when the top springs back to a light touch or when a toothpick inserted into the center comes out clean.