Carrot cake is one of my FAVOURITE cakes — second only to strawberry shortcake 🥰

If you’re looking for a cookbook with tons of healthy yet yummy recipes, you should check out Joy McCarthy’s series of cookbooks! You can find a link to her books HERE.

In the meantime, if you’re a carrot cake lover like me, check out the recipe below:

Ingredients

• 2½ cups almond flour
• 3 tbsp coconut flour
• ¼ cup tapioca or arrowroot flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tbsp ground cinnamon
• 1 tbsp ground ginger
• 1 tsp ground nutmeg
• ¼ tsp ground cloves
• 4 large eggs
• 1 cup carrots — grated
• ⅔ cups raisins (rehydrated for 20 min in warm water BUT discard water before combining!)
• 1 cup maple syrup
• 1 tsp vanilla extract
• ½ cup chopped walnuts
• Coconut oil — for greasing the pan

Directions

1. Preheat the oven to 350°F/180°C
2. Line a 8″ or 9″ springform or cake pan with parchment paper. Grease the sides with coconut oil!
3. In a large bowl, combine the almond flour, coconut flour, tapioca/arrowroot flour, baking powder, baking soda and spices. Whisk until combined.
4. In a small bowl, whisk eggs and add the carrots, raisins, maple syrup and vanilla extract. Stir to combine.
5. Pour the wet ingredients into the bowl of dry ingredients. Use a whisk or hand mixer to combine the wed and dry ingredients until fully mixed.
6. Fold in the walnuts.
7. Let the batter settle for a few minutes and then use a spatula to pour batter into the cake pan.
8. Place in the middle rack and bake for 40-45 min until a fork inserted comes out clean.
9. Place cake on a cooling rack once baked. Let the cake completely cool before removing from the pan!
10. Add your icing 😊

note: You can freeze this cake and enjoy over the next month!!