Best Grain-Free Carrot Cake EVER!

Best Grain-Free Carrot Cake EVER!
Author: Life Made Full (Pinterest) and modified by Robyn Graber

This is one of the best carrot cakes I have ever had! It’s grain free, easy to make and a real crowd pleaser. The texture is perfect and it has just the right sweetness so don’t cut down on the sugar as I have already done that.
Prepare to WOW!

   Ingredients:

• 4 large Organic Eggs
• 3/4 cup Walnut oil or Virgin Coconut Oil, melted and cooled
• 1 cup Coconut Sugar
• ¼ cup pure Maple Syrup
• 2 tsp pure Vanilla Extract
• 2.5 cups Blanched Almond Flour (I like Wellbees or Honeyville)
• 2 tsp Baking Soda
• 2 tsp Baking Powder
• ½ tsp Sea Salt
• 2 tsp Cinnamon
• 3 cups grated Carrots
• 3 cups chopped Walnuts (optional but much better with!)

For the cream cheese frosting:

• 24 oz Organic Cream Cheese
• ¼  cup pure Maple Syrup
• 1Tbsp pure Vanilla Extract

Instructions:

1. Preheat oven to 350 degrees and cut out a circular piece of parchment paper to put on the bottom of two 8 inch or 9inch round cake pans.
2. In a large bowl or stand mixer with whisk attachment beat together the eggs, then sugar, then oil, maple syrup and vanilla.
3. In a separate bowl, stir together the almond flour, baking soda, baking powder, salt and cinnamon and then add to the egg-sugar-oil mixture. I like to sift it as well but not necessary.
4. Stir in carrots and 2 cups of the chopped nuts.
5. Bake in oven for about 30 minutes or until toothpick inserted comes out clean.
6. Let cool in pan for about 20 minutes before gently running a spatula along the side and turning over upside-down onto wire rack to cool completely.

Make frosting:

1. Beat together the cream cheese, syrup and vanilla until smooth.
2. Once cakes are cooled, place one cake on serving platter, then frost.
3. Place the second cake on top and frost the remaining cake.
4. Sprinkle with more nuts and coat the sides with the remaining nuts.

Cake tastes great at room temperature, but tastes even better chilled!