Complete recipe with instructions and measurements:
PREPARATION 30 minutes
COOK TIME 45-60 minutes
*2 cups almond flour (192 grams)
*3 cups shredded carrots
*1 1/2 cups sugar (250 grams)
*1 tsp baking soda (4 grams)
*1 tsp baking powder (4 grams)
*1 tsp salt (4 grams)
*1 tsp cinnamon (3 grams)
*1 cup sunflower oil (220 grams)
*1/2 cup shredded coconut (49 grams)
*1/2 cup raisins (80 grams)
*Preheat the oven to 325°F
*Combine dry ingredients in mixing bowl with mixer
*Almond flour, sugar, baking powder, baking soda, salt, cinnamon
*Stop, and scrape side of the bowl.
*Add in carrots, oil and eggs.
*Mix in stand mixer level 4 for 2 minutes until combined.
*Add in shredded coconut and raisins the last minute of mixture!
*Mix “ONLY” until corporate, not long!!!
*In a “9×13” baking pan, spray non-cooking spray and lay on top parchment paper and spray non-cooking spray to unsure bottom does not stick.
*Pour batter in pan, spread evenly.
*Take out any extra air bubbles in batter by pounding the pan dropping, do this a few times.
*Bake at 325°F for 50-60 minutes.
*Use a toothpick insert in center it comes out clean!
*Cool for 30 minutes!
*Frost with cream cheese frosting.
Cream Cheese Frosting Ingredients
*3 oz cream cheese (85 grams)
*1/2 cup unsalted room temperature butter (56 grams)
*1 tsp vanilla extract (8 grams)
*2 cups confection sugar (250 grams)
PREPARATION 5 minutes
*Mix cream cheese, butter, and vanilla extract until be beaten.
*Gradually add confection sugar half cup at a time.
*Mix until nice and creamy.
*Spread on cake.
*Let frosting set on cake for 15-30 minutes.
*Enjoy a nice carrot cake.