- Cook Time
- Prep Time
- 12 to 14Servings
- 2 cups blanched almond flour (NOTE: Not almond meal.)
- 1 cup arrowroot starch
- 1/2 cup coconut flour
- 2 tsp each baking soda and ground cinnamon
- 2 tsp sea salt
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 8 large eggs
- 3/4 cup raw honey or pure maple syrup
- 1/2 cup coconut oil, melted
- 2 tsp pure vanilla extract
- 3 cups grated carrots (5-6 carrots)
- 1/2 cup raw unsalted walnuts, chopped
- 1/2 cup unsweetened raisins
- 2 8-oz pkgs full fat-cream cheese, room temperature
- 6 tbsp pure maple syrup (preferably grade A)
- 1 tsp pure vanilla extract
1. Preheat oven to 350 F. Mist bottom and sides of two 8-inch round cake pans with cooking spray; line bottoms with 8-inch rounds of parchment paper. Set aside.
2. In a large bowl, whisk together almond flour, arrowroot, coconut flour, baking soda, cinnamon, salt, ginger and nutmeg. In a separate large bowl, whisk together eggs, honey, oil and 2 tsp vanilla. Add flour mixture and stir just until no white streaks remain.
3. Add carrots, walnuts and raisins; stir just until combined. Divide among prepared pans. Bake until a toothpick inserted in centers comes out clean, 40 to 45 minutes.
4. Let cool in pans on racks for 5 minutes. Invert cakes onto racks; peel off parchment paper. Let cool completely.
5. Meanwhile, prepare frosting: Place all frosting ingredients in the bowl of a stand mixer and beat on high speed with the whisk attachment for 1 to 2 minutes, or until fluffy. (Alternatively, use an electric hand mixer.) Place 1 cake on a cake plate and spread half of the frosting on top. Place other cake on top and use remaining frosting to spread evenly on top of second cake. Serve immediately or refrigerate, covered, up to 4 days.
- Serving Size: 1/14 of recipe
- Calories: 548
- Carbohydrate Content: 49 g
- Cholesterol Content: 49 mg
- Fat Content: 36 g
- Fiber Content: 5 g
- Protein Content: 12 g
- Sodium Content: 529 mg
- Sugar Content: 32 g
- Monounsaturated Fat Content: 11 g
- Polyunsaturated Fat Content: 5 g