Written by Kate Tietjecream cheese frosting. YUM!
Almond Flour Carrot Cake
Ingredients:
- 1.5 cups almond flour
- 2 tsp. cinnamon
- 1/2 tsp. cardamom
- 1/2 tsp. nutmeg
- 1 tsp. sea salt
- 3/4 tsp. baking powder
- 2 tbsp. coconut oil
- 1 egg
- 1/4 cup honey
- 1 medium carrot, shredded (about 1/4 cup)
- 1/4 cup coconut milk (or raw milk)
Directions:
Step 1: Add all the dry ingredients to a medium bowl and combine.
Step 2: Add the rest of the ingredients and stir until smooth.
Step 3: Pour into a small, 7″ baking pan or muffin pan to make approximately 7 cupcakes (that’s what I did). Bake at 350ºF for 20 minutes.
Almond Flour Carrot Cake
Ingredients
- 1.5 cups almond flour
- 2 tsp. cinnamon
- 1/2 tsp. cardamom
- 1/2 tsp. nutmeg
- 1 tsp. sea salt
- 3/4 tsp. baking powder
- 2 tbsp. coconut oil
- 1 egg
- 1/4 cup honey
- 1 medium carrot shredded (about 1/4 cup)
- 1/4 cup coconut milk or raw milk
Instructions
- Add all the dry ingredients to a medium bowl and combine.
- Add the rest of the ingredients and stir until smooth.
- Pour into a small, 7" baking pan or muffin pan to make approximately 7 cupcakes (that's what I did). Bake at 350ºF for 20 minutes.
Yum. Stop it with the baked goods recipes!! I have a list longer than I can keep up with. 😛
I don't have cardamom…something I can leave out? I also have lots of carrot puree I want to get rid of so I was hoping you'd call for that, lol. Maybe in place of some of the oil/milk??
Lindsey,
Yes, you could leave out the cardamom. You only really "need" the cinnamon to create the 'spice' flavor. I bet you could use carrot puree, and just don't add the milk. Stir it together and then see if it is too thick, and add milk just a little at a time as needed.
How about this for frosting?
http://gnowfglins.com/2009/11/16/basic-vanilla-frosting/
Oh boy-this looks delicious. I'm a sucker for carrot cake and muffins. Nothing could be better than having them both together! 😉
I made these last night and they are wonderful! I made the frosting also and it was equally delicious. I have been very disappointed in the heaviness of the majority of the baked goods I've made with almond flour. This recipe is perfect. It isn't greasy or overly-eggy. I am going to try interchanging the carrott with apple per my husband's request. Thank you so much for redeeming my baked goods!
Sorry if this is a silly question, but since this is grain-free that means gluten-free too, right? I am going to make a cake for a friend who is gluten-free and think this one looks great!
Yes, it is. 🙂
I just found this recipe looking for a cream cheese icing to go with your Pumpkin Bread. Have you tried the two together?
I love to bake, and also seek non-dairy icing recipes. I’ve read blogs about substituting nuts for cheeses and I wonder if that could ever work for the cream-cheesiness of icing, if you added vanilla or other flavor. hmm…
I haven’t tried, but I have heard “cashew cream” several times.
Do you have the nutritional information on these?
Hi Barbara,
I don’t, but hope to soon when we have all our recipes available on http://www.tradishen.com!
Icing for Carrot cake:
Cream from 1 can of coconut milk (put it the refrig overnight then scrape the cream off the top)
2 tsp. Vanilla
1 tsp. Stevia or Xylitol
Cream this together and spread on the cake.