Almond Flour Carrot Cake

Ingredients

• 4 large eggs
• ½ cup vegetable oil
• ¾ cup granulated sugar
• ½ cup packed light brown sugar
• 2 tsp pure vanilla extract
• 3½ cups almond flour (finely ground)
• 2¼ tsp baking powder
• ¼ tsp baking soda
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ½ tsp salt
• 2 cups shredded carrots (about 3 medium carrots – squeeze gently)
• 1 cup chopped walnuts or pecans
• ½ cup raisins
• 8 oz. cream cheese (at room temperature)
• 2 cups powdered sugar (sifted)
• ⅓ cup heavy cream
• ½ cup chopped walnuts or pecans

Steps

1. 1

   Preheat oven to 350°F (180°C). Grease two 8x8-inch baking pans and line with parchment paper.

2. 2

   In a large bowl, beat the eggs, vegetable oil, sugar, brown sugar, and vanilla extract until well combined.

3. 3

   Add the almond flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt, and mix until just combined.

4. 4

   Fold in shredded carrots, walnuts, and raisins until evenly distributed.

5. 5

   Pour batter into prepared pan and spread evenly.

6. 6

   Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.

7. 7

   Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

8. 8

   In a large bowl, beat the cream cheese on medium speed until smooth and no lumps remain.

9. 9

   Add the powdered sugar and mix until combined. Then slowly add the heavy cream and beat until creamy, about 2–3 minutes.

10. 10

    Frost the top of one cake layer and place the second one on top. Then add the remaining frosting to the top of the cake and frost and decorate the cake to your liking. Top with chopped nuts.