Ingredients
- 1/2 cup avocado oil
- cup coconut sugar
- eggs
- cup unsweetened almond milkor milk of choice
- teaspoon vanilla extra ct
- cup s384 g almond flour
- cup96 g coconut flour
- teaspoon baking powder
- teaspoon baking soda
- teaspoon cinnamon
- 1/4 teaspoon gingeroptional
- 1/2 teaspoon fine sea salt
- cup carrots4 large, grated
- cup pecanschopped (optional)
- 1/2 cup shredded coconutoptional
- 1/2 cup raisinsoptional
- ounce scream cheeseat room temperature
- 1/4 cup butterat room temperature
- teaspoon vanilla extra ct
- pinch salt
- cup sorganic powdered sugar
Instructions
- Preheat oven to 350ºF. Prepare a 9" x 13" cake pan or baking dish by coating with cooking spray and making a parchment paper sling. Set aside.
- In a large bowl add the avocado oil, coconut sugar, eggs, almond milk and vanilla extract. Whisk well until fully combined.
- To the bowl add the almond flour, coconut flour, baking powder, baking soda, spices and salt and whisk it together until it's fully combined.
- Fold in the carrots, pecans, coconut and raisins.
- Place batter into the prepared baking dish and smooth down the top with an offset spatula.
- Baking in the middle rack for 45 minutes, or until the top is puffy and the cake springs back when lightly pushed down in the center.
- Let cool completely. This step can be done up to two days in advance.
