I use 6-inch baking pans to make a smaller layer cake. Another option is to make it as a small sheet cake in an 8-inch square pan. You can also double this recipe and use two 8-inch or 9-inch baking pans for a larger cake and more servings.I like my carrot cake on the basic side, but you can add 1/2 cup of raisins and 1/2 cup finely chopped walnuts to the batter.You can also replace the coconut oil with applesauce or full fat coconut milk if you prefer to avoid oil or butter.To reduce the carbs, replace the maple syrup with Lakanto syrup or another low-carb syrup.If you prefer to use just almond flour, remove the coconut flour and use 2 cups of almond flour instead of 1 cup.I find this cake sweet enough, but if you prefer a sweeter cake you can add another tablespoon or so of maple syrup to the batter.
1cupblanched almond flour
2cupsgrated carrotsabout 4 carrots
1/3cupmaple syrupor honey
1/4cupcoconut oil, meltedor unsalted butter or replace with applesauce or full fat coconut milk
Preheat your oven to 350°F (175° C, or gas mark 4).
Combine the almond flour, coconut flour, baking soda, salt, and cinnamon in a bowl or mixing bowl and blend well.
Add the carrots, eggs, maple syrup, and coconut oil, and blend well again.
Prepare two 6-inch baking pans with parchment paper on the bottom and lightly grease the sides of each pan.
Divide the batter into each pan and even it out with the back of a spoon or your hands. It will be thick and you'll need to scoop it in and even it out a bit.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Cool and frost. Store in the refrigerator for a few weeks.