This is not your typical carrot cake not just because it is vegan and gluten-free, but also because it doesn’t have any raisins. We made this cake for Easter and everyone loved it. Using almond flour makes for a denser cake, and this recipe might seem smaller in size than a standard cake recipe, but because the cake is denser the smaller slices have the same impact. The vegan cream cheese icing gets its color from the dark maple syrup that was used, you can use a lighter maple syrup, or some monk fruit sugar if you prefer the cake to have icing without the color. If want to have raisins in the cake, use half a cup of walnuts, and half a cup of raisins in the recipe.
Carrot Cake
3/8 cup coconut oil melted
3 cups almond flour
1.5 teaspoons baking soda
3.4 teaspoon Himalayan pink salt
1.5 tablespoons cinnamon
4.5 flax eggs
1/2 cup maple syrup
2 1/4 cups finely grated carrots
1 cup finely chopped walnuts
1 cup Cashew Cream Cheese Frosting
