Classic Carrot Cake

Ingredients

3 cups blanched almond flour

2 tsp sea salt

1 tsp baking soda

1 TBSP ground cinnamon

1 tsp ground nutmeg

¼ cup canola oil

½ cup honey – local is best

5 large eggs

3 cups grated carrots

1 cup raisins

1 cup walnuts, coarsely chopped

300 grams blanched almond flour

2 tsp (10 ml) sea salt

1 tsp baking soda

1 TBSP (15 ml) ground cinnamon

1 tsp (5 ml) ground nutmeg

60 ml canola oil

60 ml (85 grams) honey – local is best

5 large eggs

500 grams grated carrots

160 grams raisins

115 grams walnuts, coarsely chopped

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Dietary Therapies

IBD-AID P3

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Soy Free

Preheat oven to 325°F (163°C).
Grease two 9-inch (23-cm) cake pans with canola 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 canola oil, honey, 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 to 35 minutes, until a toothpick inserted into the center of the cake comes out clean.
Let the cake cook in the pans for 1 hour, then serve.