I’ve been asked for this recipe more times than I can remember, as everyone loves it. The key is the moisture, which is obtained by the high oil content. This cake is very moist and tastes delicious by itself, but a Cream Cheese Frosting recipe is included below, as well as Cashew Cream for Vegans.
  1. Preheat oven to 350 degrees. Grease and flour 9x9x2'' pan.
  2. Mix together:
    1 and ½ cup Almond Meal Flour (Health Food Store carries; check labels, or you can grind almonds finely in blender or food processor – measure after ground) or if nut-sensitive, use any gluten-free flour such as flour listed below – then cover 5 minutes after baking so it stays moist.
    ½ cup organic quinoa or amaranth Flour or combination of these
    2 tsp. aluminum-free Baking Soda (health store)
    2 tsp. organic Cinnamon
    Organic spices – ΒΌ tsp. each organic Allspice and Cloves
    1 tsp. Celtic or Himalayan sea salt
  3. Blend in:
    1 cup coconut oil or ghee, or 1/2 and 1/2 of each),
    ½ tsp. Sweet Leaf Stevia or raw, powdered Stevia Leaf 
    1 cup raisin sauce* 
    1 tsp. organic Vanilla extract or flavor (Celiacs may not tolerate extract)
  4. Add: 
    3 cups grated carrots (try to get sweet carrots if not adding sweetener)
    4 eggs, one at a time, beating well after each time.
  5. Optional - Blend in: 
    ½ cup chopped walnuts 
  6. Bake 30-40 minutes. or till done.   Cool and cover after five to ten minutes to maintain moisture. Can frost with cream cheese frosting (below) or Cashew Cream for Vegans and non-dairy requirements. 
  7. Serve warm if not frosted, or at room temperature with cream cheese frosting. Refrigerate if not serving until next day, or leftover, but return to room temperature to serve.
Success Secret:  When you use both fruit and stevia in recipes, such as raisin sauce and stevia combined for sweetening, it tastes more like sugar. I’ve never had anyone notice the stevia flavor by doing that.

* Raisin sauce: You can keep this in fridge for weeks. Place 1 cup raisins in jar with 1 and 1/2 cups water (or less, for more concentrated sweet). Soak raisins overnight or longer in refrigerator.  Blend in blender to make paste.

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