Carrot Cake & Cream Cheese Frosting

September 3, 2017 353 1 No Comments


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)

*4 eggs)


*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)



*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.



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