Simple Grain-Free Carrot Cake with Cream Cheese Frosting
1 1/2cupalmond flour
1/4cuporganic canola oil
2teaspoonsvanilla paste or extract
1teaspoonapple cider vinegar
3tablespoonsmilk or cream
Preheat oven to 350°.
Combine almond flour, arrowroot starch, baking powder, baking soda, cinnamon, ginger, and salt in a medium bowl. In another medium bowl, combine brown sugar, eggs, oil, vanilla, vinegar, and carrots with a wire whisk.
Add sugar mixture to almond flour mixture; stir with a wire whisk until well combined.
Pour mixture into an 12- x 8-inch well-greased pan (or 9- x 9-inch pan). Bake at 350° for 20 minutes or until pick inserted in the center of the pan comes out clean. Let cool.
Beat cream cheese with a hand mixer until fluffy. Add powdered sugar and milk/cream. Beat until fluffy. Spread evenly over cake. Garnish with fresh carrots, if desired.