Elana's Classic Carrot Cake

Serves 12

3 c blanched almond flour
2 tsp sea salt
1 tsp baking soda
1 tbsp ground cinnamon
1 tsp ground nutmeg
1/4 c grapeseed oil
1/2 c agave nectar
5 large eggs
3 c grated carrots
1 c raisins
1 c walnuts, coarsely chopped


Preheat the oven to 325°F. Grease two 9-inch cake pans with grapeseed oil and dust with almond flour.

In a large bowl, combine the almond flour, salt, baking soda, cinnamon, and nutmeg. In a medium bowl, whisk together the grapeseed oil, agave nectar, and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Fold in the carrots, raisins, and walnuts. Scoop the batter into the prepared cake pans.

Bake for 30-35 minutes, until a toothpick inserted into the centre of the cake comes out clean. Let the cake cool in the pans for 1 hour, then serve.


Note: This recipe has been taken from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam.