Core Plan Carrot Cake

This is a classic recipe that has been updated to be a healthy version.  It has no refined flour and no sugar or artificial sweeteners.  This recipe can also be made into cupcakes or mini cupcakes.

Makes 1 cake, 12 cupcakes, or 24 mini cupcakes

photo3 cups almond flour
2 teaspoons sea salt
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 1/4 teaspoons ground nutmeg
1/2 cup erythritol (like Swerve) or spoonable stevia to taste
5 large organic eggs
1/4 cup melted coconut oil or grape seed oil
3 cups shredded carrots
1 cup raisins
1 cup walnuts, chopped (optional)

Preheat the oven to 350 degrees.  Grease two 9 inch cake pans with butter and dust with almond flour.  In a large bowl, combine the dry ingredients and mix well.  In a medium bowl, whisk together the oil and eggs.  Stir the wet ingredients int o the dry ingredients.  Fold in the carrots, raisins, and walnuts if desired.  Pour the batter into the prepared cake pans.  The batter will be a bit thick so try to even it carefully by pushing the batter down rather than spreading it.

Bake for about 30 minutes or until a toothpick comes out clean.  Let the cakes cool for 1 hour before frosting.

Cream Cheese Frosting

2 – 8 ounce packages of organic cream cheese, softened
1/2 cup plain Amasai or organic heavy whipping cream
1 tablespoon vanilla
1/2 cup erythritol (like Swerve) or spoonable stevia to taste

Mix all ingredients together with a hand mixer until well combined.  For a thinner consistency, add more Amasai or whipping cream.

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