Carrot Cake Squares with Coconut Cream Frosting


 

This quick-and-easy nutritious and delicious frosted carrot cake is baked without all-purpose flour.

 Serves: 8         Time: 35 minutes
 

INGREDIENTS

  • 2 large eggs
  • 3/4 cup (135 grams) brown sugar
  • 1/2 cup (95 grams) seed oil
  • 1 1/2 (160 grams) almond meal
  • 1/2 cup (50 grams) oat flour
  • 1/4 teaspoon (1 gram) baking soda
  • 1/4 teaspoon (1 gram) baking powder
  • 1/4 teaspoon (1 gram) salt
  • 1/4 teaspoon (1 gram) allspice
  • 1 cup (110 grams) finely grated carrots
  • 1/3 cup (45 grams) raisins, coarsely chopped if preferred
  • 1/2 cup (50 grams) walnuts, coarsely chopped

 Frosting (optional)

  • 2 – 3 cups can coconut cream, refrigerate
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract

INSTRUCTIONS:

  1. Preheat oven at 350F (180C). Grease and flour 8-inch square baking pan.
  1. In a large mixing bowl, combine the eggs, sugar and oil. Combine the almond meal, baking soda, baking powder, salt and allspice. Stir in carrots, raisins and walnuts.
  1. Pour into greased baking pan. Bake 30 – 35 minutes or until a toothpick inserted near the centre comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.

  2. For frosting, in another bowl, beat in coconut cream, maple syrup and vanilla until achieved desired consistency. Spread frosting over square. Serve and enjoy!