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
Merci Wa, excellent reading & information. I will send out this article with enthusiasm.
J’taime, ma fille. Mom Gabie
Thanks Mom Gabie! You have always been so supportive of me. Love you!
Definitely a family favorite!!! Thanks for all the great recipes.
Maybe too much salt too? I just tasted it again and it seems that the salt may be what is making it bitter. Just checking that the proportions are correct.
Thanks for the heads up on the recipe. When I updated several plug ins and word press, several of my recipes were all jumbled up. I have emailed you the real recipe and I have also updated it on the blog. Now you will enjoy it!
Your cake sounds wonderful! But 1 cup of xylitol sounds like way too much! Isnt it a sweetener? And, do you use organic almond flour?
You can reduce the xylitol to taste if needed. Yes, use organic Almond Flour.