Categories: Dessert, Gluten-Free

Ingredients

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

Directions

1. Preheat oven to 325 degrees F (165 degrees C).

2. Generously grease 2 9-inch round cake pans.

3. Stir almond flour, sea salt, cinnamon, baking soda, and nutmeg together in a large bowl.

4. Beat eggs, agave nectar, and grapeseed oil together in a separate large bowl.

5. Stir carrots, raisins, and walnuts into the egg mixture.

6. Stir carrot mixture into flour mixture to form a batter; pour into prepared cake pans.

7. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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