The Best Healthy Carrot Cake You’ll Ever Eat

Dry Ingredients: 2 cups (224g) packed super fine blanched almond flour (I use Bob's Red Mill) ½ cup (56g) coconut flour (do not pack) ½ cup (43g) unsweetened finely shredded coconut (I use Bob’s Red Mill) 1 teaspoon baking soda 1 tablespoon ground cinnamon ¼ teaspoon ground nutmeg ½ teaspoon salt

Ingredients

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Wet ingredients: 4 large eggs, at room temperature ¾ cup (234g) pure maple syrup ⅓ cup (77g) drippy tahini (or sub almond butter but tahini has better flavor for this cake!) ¼ cup (60g) unsweetened almond milk 1 teaspoon vanilla extract ⅓ cup (75g) melted and cooled coconut oil 3 cups (300g) shredded carrots (medium grate) Optional mix-ins: ½ cup (80g) raisins ½ cup (56g) chopped pecans or walnuts

Ingredients

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Instructions

Preheat oven to 350 degrees F. Line the bottom of three 6-inch round cake pans or two 8-inch round cake pans with parchment paper rounds.

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In a large bowl, whisk the almond flour, coconut flour, unsweetened shredded coconut, baking soda, cinnamon, nutmeg and salt together. Set aside.

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In a large bowl, whisk together the eggs, pure maple syrup, tahini, almond milk, vanilla extract until smooth. 

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Slowly whisk in the melted and cooled coconut oil until it’s well incorporated, then stir in the carrots. Note: It is important that your eggs are at room temperature otherwise the coconut oil with coagulate.

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The coconut oil should be melted but not HOT, but rather closer to room temp.

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Add dry ingredients to wet ingredients and mix with a wooden spoon until well combined. Stir in raisins and nuts, if using.

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Divide batter evenly between pans and spread out with a spatula to smooth the tops. Bake for 22-32 minutes in the two 8-inch pans and 30-40 minutes for three 6-inch pans.

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