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.
- Preheat oven to 350 degrees. Grease and flour 9x9x2'' pan.
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 – ¼ tsp. each organic Allspice and Cloves
1 tsp. Celtic or Himalayan sea salt
- 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)
3 cups grated carrots (try to get sweet carrots if not adding sweetener)
4 eggs, one at a time, beating well after each time.
Optional - Blend in:
½ cup chopped walnuts
- 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.
- 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.
* 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.