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Recipes - Lloyds Carrot Cake

Recipe Name

Lloyd's Carrot Cake

Submitted by

l864546@aol.com

Recipe Description

This carrot cake is a very moist cake made with no wheat flour. Your friends will rave about it.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	15	Cook Time (minutes)	55	Ready In (minutes)	70

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Ingredients
Amt.	Measure	Ingredient



3 2/3	medium	Carrots
2	cups	Almond Flour
2	cups	sugar, palm
2	teaspoons	baking soda
1/3	teaspoon	fresh ground sea salt
3	large	eggs
2/3	tablespoon	cinnamon, ground
3/4	cup	vegetable oil
2/3	tablespoon	vanilla extract
3/4	cup	buttermilk
1	cup	Pineapple juice, canned, unsweetened
3/4	cup	coconut flakes, unsweetened
1	cup, chopped	sunflower seeds, unsalted
1	cup	cream cheese, softened (8 ounce package)
1/4	cup	butter
1/3	tablespoon	vanilla extract
2	cups	Super Fine Sugar

Steps

Sequence	Step

1	In a small saucepan cover grated carrots with water. Bring water to a boil and cook until tender, about 15 min. Let cool and mash.
2	In a large mixing bowl, beat eggs. Add vegetable oil buttermilk, the 2 cups of palm sugar and 2 teaspoons of vanilla. Add almond flour, baking soda, ground cinnamon and salt. Mix in pineapple, 2 cups mashed carrots, nuts and coconut.
3	Line a 13 x 9 x 2.5 inch pan with parchment paper. Pour cake batter into pan.
4	Bake at 350°F for 55 min., or until cake tests done.
5	Place cake on a plate and allow to cool completely before frosting.

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