Pineapple Carrot Cake
The grated carrot and pineapple help keep this cake moist, and add a lot of natural sweetness.
1 1/2 cups almond flour
1 teaspoons Himalayan pink salt
1 1/2 teaspoon baking soda
1 tablespoon cinnamon
1/8 cup coconut oil, melted
1/4 cup maple syrup
1 cup grated carrots
1/2 cup raisins
1/2 cup finely chopped walnuts
1 cup crushed pineapple (preferably freshly cut and slightly blended in a food processor)
1 Preheat oven to 350.
2 Prepare one 9 inch cake pan by brushing it with coconut oil.
3 Mix almond flour, sea salt. baking soda and cinnamon in a bowl.
4 Whisk together coconut oil, maple syrup and eggs.
5 Add almond flour mixture into wet ingredients along with carrots, raisins and walnuts.
6 Pour batter into prepared pan and spoon pineapple on top of cake.
7 Bake in preheated oven 30-35 minutes. Allow to cool and enjoy!
Originally featured in The Best New Gluten-Free Bakery: Sweet Laurel