When you bake with almond flour, you don’t have the effect of a carbohydrate overload. Almond flour has 4x’s more protein than rice flour and it has a glycemic index of less than 1. Almonds are very high in potassium and magnesium as well.
Carrot cake has been one of my favorite cakes for years. This recipe is guilt -free and bursting with flavors. It is unbelievably moist!
3 cups Almond Flour
1 tsp salt
2 tsp baking soda
1 Tbs cinnamon
1 tsp. nutmeg
1 tsp cloves
1/4 cup grape seed oil or coconut oil (melt oil on low heat)
1 cup xylitol
6 large eggs
3 cups organic carrots. grated
1 cup organic raisins
1 cup walnuts, chopped (or nuts of your choice)
Oil two 9 inch cake pans
Combine the dry ingredients together
Whisk the eggs and the oil
Stir the dry and wet ingredients together.
Gently add the carrots and raisins.
Pour the batter in the pans
Bake for 30-35 minutes at 325 Fahrenheit. Let the cakes cool.
Spread with a cream cheese topping:
Use organic, hormone free cream cheese
Simply use 2 packages at room temperature
Add 2 tsp vanilla and xylitol to your taste