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### **Instructions**
1️⃣ **Preheat & Prepare**
– Preheat your oven to **350°F (175°C)**.
– Line a cake pan with parchment paper or grease it well.
2️⃣ **Mix the Wet Ingredients**
– In a bowl, whisk together the **eggs, honey (or maple syrup), melted butter (or coconut oil), and vanilla extract**.
3️⃣ **Combine the Dry Ingredients**
– In another bowl, mix **almond flour, shredded coconut, baking powder, cinnamon, nutmeg, and salt**.
4️⃣ **Mix Everything Together**
– Gradually add the dry ingredients to the wet mixture, stirring gently.
– Fold in the **grated carrots** and **chopped nuts** until evenly combined.
5️⃣ **Bake to Perfection**
– Pour the batter into the prepared cake pan.
– Bake for **30-35 minutes**, or until a toothpick inserted in the center comes out clean.
6️⃣ **Cool & Serve**
– Let the cake cool completely before slicing.
– Serve as is, or top with **a light cream cheese frosting, Greek yogurt, or a drizzle of honey**!
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## **Optional Toppings**
✨ **Cream Cheese Frosting** – Mix cream cheese with a touch of honey and vanilla for a luscious topping.
🥥 **Coconut Whipped Cream** – A dairy-free option that pairs beautifully with the cake’s natural sweetness.
🍊 **Zesty Glaze** – A simple mix of orange juice and powdered sugar adds a citrusy twist.
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## **Why This Carrot Cake is So Special**
This **Juicy Flourless Carrot Cake** isn’t just **delicious—it’s nourishing and satisfying**. It’s perfect for those who want a **naturally sweet, light, and wholesome** dessert that still feels indulgent. Whether you enjoy it for **breakfast, a snack, or dessert**, you’ll love every bite!
### **Try it today and let me know—what’s your favorite way to enjoy carrot cake? 🥕🍰**
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