Ah, carrot cake. It’s like a cozy sweater for your taste buds, isn’t it? You know, the kind of treat that feels indulgent yet somehow justifiable because, well, carrots.
(They’re vegetables, after all! ) My mind always dances back to that time I tried baking it for a friend’s birthday and ended up with a kitchen covered in flour and a slightly lopsided cake—still delicious, though. This recipe promises all the moist, fluffy goodness without the guilt, and honestly, who could say no to that?
Steps
- Preheat the oven to 350°F and line an 8×8 inch baking dish with parchment paper, then lightly spray it with cooking spray. Soften the cream cheese by leaving it out if you haven’t already done so. Shred the carrots, using a food processor or a box grater, and melt the butter, setting it aside for later.
- In a large mixing bowl, whisk together the almond flour, ground flaxseed, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.
- Add the maple syrup, eggs, vanilla extract, and melted butter to the dry ingredients. Mix everything together using a rubber spatula, and then gently fold in the shredded carrots and raisins.
- Spoon the thick batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 28-30 minutes, or until a knife inserted into the center comes out clean.
- While the cake is cooling, prepare the cream cheese frosting as per the linked recipe, and set it aside. Once the cake has cooled completely, spread the frosting evenly over the top, sprinkle with chopped pecans, slice, and serve. Store unfrosted cake at room temperature for up to 2 days, and refrigerate the frosted cake after 2 hours.
Ingredients
- 2 tablespoons butter, melted
- 2 cups super fine blanched almond flour
- ¼ cup ground flaxseed (flax meal)
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon fine sea salt
- ? cup pure maple syrup (or ½ cup for a sweeter cake)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup freshly shredded carrot
- ? cup raisins
- 1 batch of healthy cream cheese frosting
- Handful of chopped toasted pecans or walnuts, for topping
FAQ
- Can I use pre-grated carrots for this recipe?
- It’s best to use fresh carrots and grate them yourself. Pre-grated carrots tend to lose moisture, which can affect the cake’s texture. Using a food processor or a box grater will give you the best results.
- Is it possible to substitute almond flour with another type of flour?
- Almond flour is crucial for this recipe due to its high content of healthy fats, which lend moisture to the cake. Substituting it with another flour would require a completely different recipe, as other flours would make the cake dry and crumbly.
- Can I make this cake without eggs?
- Eggs are essential in this recipe for binding purposes, especially since there is no gluten from traditional flour to provide structure. It is not recommended to skip or substitute the eggs in this cake.
- How should I store the cake after baking?
- If unfrosted, the cake can be kept covered at room temperature for up to two days. Once frosted, it should be refrigerated within two hours and stored in the fridge until consumed.
- What can I use if I prefer not to include raisins in the cake?
- If you’re not a fan of raisins, you can omit them and instead use nuts like walnuts or pecans for added texture and flavor.
Tips
- Use Freshly Shredded Carrots: Opt for fresh carrots instead of pre-grated ones to retain maximum moisture. A food processor’s shredding attachment can make this task easier, but a box grater works well too. There’s no need to squeeze out the moisture!
- Stick to Almond Flour: This recipe’s moist texture relies on super fine blanched almond flour. Avoid substituting with other flours, as they will alter the cake’s structure and moisture content.
- Cool Completely Before Frosting: Ensure the cake is entirely cooled before applying the cream cheese frosting. This prevents the frosting from melting and ensures a smooth finish.
- Customize with Add-Ins: For additional flavor, consider mixing in ? cup of crushed pineapple with the liquid squeezed out or ? cup of shredded coconut. If you dislike raisins, swap them with chopped walnuts or pecans for a crunchy texture.
Equipment
- Food Processor (with shredding attachment) – for shredding carrots
- 8×8 inch Baking Dish – for baking the cake
- Parchment Paper – for lining the baking dish
- Large Mixing Bowl – for combining ingredients
- Rubber Spatula – for mixing the batter
