A moist and naturally sweet flourless carrot & almond cake, warmly spiced and gluten-free.

Scale

3 large eggs

1 cup almond flour

1 cup finely grated carrots

½ cup maple syrup or honey

¼ cup olive oil or melted coconut oil

1 tsp vanilla extract

1 tsp ground cinnamon

½ tsp ground nutmeg

1 tsp baking powder

Pinch of salt

¼ cup chopped walnuts or raisins (optional)

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1. Preheat oven to 350°F and prepare pan.

2. Grate carrots finely.

3. Whisk eggs, syrup, oil, vanilla.

4. Mix almond flour, spices, baking powder, salt.

5. Fold dry ingredients into wet, add carrots/nuts.

6. Bake 30–35 mins until a toothpick is clean.

7. Cool 10 mins then slice once fully cooled.

Grate carrots finely for best texture.

Use room-temperature eggs.

Do not overbake.

Store covered at room temp up to 3 days.