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Classic Carrot Cake

Makes 12 slices

  • 3 cups blanched almond flour
  • 2 teaspoons sea salt
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon 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
  1. Preheat oven to 325 F. Grease two 9-inch cake pans with canola oil and dust with almond flour.
  2. 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.
  3. Fold in the carrots, raisins, and walnuts.  Scoop the batter into the prepared cake pans.
  4. 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.