Gluten-Free, Dairy-Free Carrot Cake


I simply couldn’t resist…last night I whipped up a fabulous carrot cake just in time for the Easter holiday…I opted for a healthy and unique spin on the old classic recipe…Black Pepper, Dried Cranberries and Macadamia Nuts make this cake a superb choice for your Easter Sunday guests.

Happy Easter…

Ingredients

  • 3 cups almond flour
  • 1 1/2 tsp. sea salt
  • 1 tsp. baking soda
  • 1 1/4 tsp. cinnamon
  • 1 1/4 tsp. nutmeg
  • 1/8 tsp. black pepper
  • Egg substitute for 5 eggs
  • 1/2 cup agave nectar
  • 1/4 cup oil
  • 1/2 tsp. almond extract
  • 3 cups carrots, shredded
  • 1 cup dried cranberries
  • 1 cup macadamia nuts
  • Toppings: Powdered sugar and coconut flakes

Directions

  • Preheat oven to 325 degrees.
  • In a large bowl, combine almond flour, sea salt, baking soda, cinnamon, nutmeg and black pepper.
  • In a separate large bowl, combine egg substitute, agave nectar, oil and almond extract; mix well.
  • Stir in shredded carrots, dried cranberries and macadamia nuts into wet ingredients.
  • Add wet ingredients to dry ingredients; mix well.
  • Transfer batter into baking pan.
  • Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from oven and set aside to cool.
  • Top with a dusting of powdered sugar and coconut flakes.
  • Enjoy!
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5 Responses

  1. Omg, Andrew LOVES carrot cake!! I will have to make this for him sometime soon!! 🙂

  2. This sounds so good. I am needing a dessert recipe for a family meal tomorrow. This may be what they get!

  3. Okay, now that sounds awesome! One of my favorite desserts and love that you made it grain-free.

  4. Black pepper in carrot cake… okay you’ve definitely intrigued me with this one. I love spins on classic recipes, this really sounds like a great one too!

  5. I LOVE the idea of using almond flour and macadamia nuts – LOOKS and sounds AWESOME!

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