Sugar Free Carrot Cake

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.

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)

Instructions

  1. Preheat the oven to 350 degrees. Grease two 9-inch cake pans with butter and dust with almond flour.
  2. In a large bowl, combine the dry ingredients and mix well.
  3. In a medium bowl, whisk together the oil and eggs.
  4. Stir the wet ingredients into the dry ingredients. Fold in the carrots, raisins and walnuts if desired.
  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.
  6. Bake for about 30 minutes or until a toothpick comes out clean. Let the cakes cool for 1 hour before frosting.
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Tuesday: 3:30 PM-7:00 PM
Wednesday: 8:00 AM-11:00 AM & 3:30 PM-6:00 PM
Thursday: 3:30 PM-7:00 PM
Friday: 9:00 AM-11:30 AM & 3:30 PM-5:00 PM

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