Almighty Almond Flour Carrot Cake
Tired of baking with the same boring old wheat flour? Try this juicy, gluten-free carrot cake made with This Is Nuts' Soft-Ground Almond Flour and our Precious Coconut Flour instead. Pure heaven!
1 cake serves 12 people
- 4 dl shredded carrots
- 2/5 dl sunflower oil
- 2 1/2 dl raw cane sugar
- 2 1/2 dl Soft-Ground Almond Flour
- 1 1/2 dl Precious Coconut Flour
- 3 organic eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp nutmeg
Mix oil and sugar in a bowl. Add the shredded carrots and the eggs, one by by one, and whip it all together. Mix all dry ingredients separately and then add the oil and sugar mix. Pour into baking pan and bake in the oven at 170 degrees for approximately 45 minutes. Top the cake with whipped smetana, berries and orange zest.