Categories: Treats

Ingredients

• 3 cups blanched almond flour
• 2 teaspoons celtic sea salt
• 1 teaspoon baking soda
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 5 eggs
• 1/2 cup agave nectar
• 1/4 cup grapeseed oil
• 3 cups carrots, grated
• 1 cup raisins
• 1 cup walnuts

Directions

1. In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg
2. In a separate bowl, mix together eggs, agave and oil
3. Stir carrots, raisins and walnuts into wet ingredients
4. Stir wet ingredients into dry
5. Place batter into 2 well greased, round 9-Inch cake pans
6. Bake at 325° for 35 minutes
7. Cool to room temperature and spread with coconut cream frosting
8. Serve

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