3 cups blanched almond flour
2 teaspoons celtic sea salt
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
5 eggs
½ cup raw, unfiltered honey
¼ cup grapeseed oil (or almond oil)
3 cups carrots, grated
1 cup dates, chopped
1 cup walnuts, coarsly chopped (optional)
Method:
In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg. In a separate bowl, mix together eggs, honey and oil. Stir carrots, dates and walnuts into wet ingredients. Stir wet ingredients into dry. Place batter into 2 well greased, round 9 Inch cake pans or use two 8x4 bread pans). Bake at 325° for 35-40 minutes (check them at 35 minutes by inserting a toothpick in the center and ensuring it comes out clean). Cool in pans for one hour and spread with coconut cream frosting if you like. You can find that recipe at http://www.elanaspantry.com/coconut-cream-frosting/
Serve to everyone you know because they all will like it.
Thanks to THEY CALL IT FALLING FOR A REASON
½ cup raw, unfiltered honey
¼ cup grapeseed oil (or almond oil)
3 cups carrots, grated
1 cup dates, chopped
1 cup walnuts, coarsly chopped (optional)
Method:
In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg. In a separate bowl, mix together eggs, honey and oil. Stir carrots, dates and walnuts into wet ingredients. Stir wet ingredients into dry. Place batter into 2 well greased, round 9 Inch cake pans or use two 8x4 bread pans). Bake at 325° for 35-40 minutes (check them at 35 minutes by inserting a toothpick in the center and ensuring it comes out clean). Cool in pans for one hour and spread with coconut cream frosting if you like. You can find that recipe at http://www.elanaspantry.com/coconut-cream-frosting/
Serve to everyone you know because they all will like it.
Thanks to THEY CALL IT FALLING FOR A REASON
