This recipe I developed years ago so I had a cake my husband could have for his birthday. It’s become a family favorite so I make it more often than just birthdays.
3/4 cup swerve granulated sugar
3/4 cup butter (you can substitute avocado oil if you’re in level 1,2 or3)
1 TBSP black strap molasses
1 tsp vanilla
4 large eggs (you can substitute 1/4 cup Bob’s Red Mill Egg replacer mixed with one cup of water -set aside)
2 1/2 cups almond flour
2 tsp gluten-free baking powder
2 tsp cinnamon
1/2 tsp iodized sea salt
2 1/2 cups grated carrots
1 1/2 cups pecans (optional)
Recipe of Cream Cheese Frosting (for level 4) If dairy free then frost with coconut cream frosting.
Preheat oven to 350°. Prepare 2- 9 ” round cake pans with parchment paper on the bottom, spray sides with avocado oil and set aside.
In a large bowl cream together butter and swerve. Beat in molasses and eggs (one at a time) or egg replacer 1/4 cup at a time. Set aside.
In another bowl mix together the almond flour, baking powder, cinnamon and sea salt. Stir the dry ingredients with the wet ingredients.
Add the carrots and 1 cup of nuts. Mix together thoroughly.
Portion into cake pans, dividing mixture evenly between the two.
Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pan for 10 minutes then remove them onto wire racks to cool completely.
Place one cake on plate and frost with 1/4 of cream cheese frosting. Then set the other cake on top and frost the top and sides of the cake. Garnish sides of cake with the half cup of nuts.