Carrot cake

My love for cream cheese runs deep, and what better way to increase my intake of this amazing creation than to pair it with carrot cake? Making carrot cake is all about texture and getting the right amount of spice in your batter. This recipe perfectly balances the sweetness of the cream cheese icing to the spice in the cake. 

Ingredients

• 3 cups blanched almond flour
• 2 tsp sea salt
• 1 tbsp ground cinnamon
• 1 tsp nutmeg
• ¼ cup grapeseed oil
• ½ cup agave nectar
• 5 large eggs
• 3 cup grated carrots
• 1 cup raisins
• 1 cup coarsely chopped walnuts

For the frosting

• 8 ounces cream cheese
• 2 ½ cup powdered sugar
• A pinch of salt
• 1 tbsp vanilla extract 

Directions

• Preheat oven to 325℉ and grease two 9 inch pans with rapeseed oil and dust with almond flour.
• In a large bowl combine almond flour, salt, baking soda, cinnamon, and nutmeg.
• In a separate bowl whisk together the grapeseed oil, agave nectar, and eggs.
• Fold the carrots, raisins, and walnut into the batter and pour into the prepared baking tins.
• Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
• To make the frosting, whip the cream cheese until it is light and fluffy
• Add the salt and vanilla and whip for another 5 minutes.
• Slowly add the sugar while keeping a steady pace with the whipping.
• After the cake is cool, generously layer the frosting on the cakes and serve.