Prep Time: 20 min - Cook Time: 30 min - Total Time: 50 min
Super fluffy, moist carrot cake! A must try!
2 cups of almond Flour
½ cup of coconut flour
½ cup of unsweetened shredded coconut
1 tsp of baking soda
½ tsp of salt
1 tbsp of Healthy U Vanilla Pumpkin Spice
Alternative to Healthy U Vanilla Pumpkin Spice
1 tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cardamom
2 tsp vanilla sugar
1 tsp ground cloves
1 cup of maple syrup
1/3 cup of tahini
½ cup of unsweetened milk
3 tsp of vanilla extract
2/3 cup of coconut oil, melted
3 cups of shredded carrots
2 cups of Light cream cheese
1 cup of chopped walnuts
Preheat oven to 350 F. Line your baking tray with parchment paper.
In a large bowl, whisk the almond flour, coconut flour, unsweetened shredded coconut, baking soda, Healthy U Pumpkin Spice and salt together. Set aside.
In a large bowl, whisk together the eggs, pure maple syrup, tahini, almond milk, vanilla extract until smooth. Slowly whisk in the melted coconut oil until it’s well incorporated, then stir in the carrots.
Add dry ingredients to wet ingredients and mix with a wooden spoon until well combined. Stir in walnuts. Bake for 25-30 minutes
Frost the cake with Light Cream cheese once cooled.