Fall may have Pumpkin Spice, but this Spring, we’re all about this Carrot Spice Snacking Cake. Thank you to our contributor, CatwithaK Cooks, for sharing this gluten, butter and oil-free healthy treat!
Carrot Spice Snacking Cake
Yield: 1 8×8 inch square cake
- 1 cups carrot, shredded
- 2 large eggs, whisked 1⁄2 cup maple syrup
- 1 cup almond flour
- 1 1⁄3 cups oat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon ground cardamom
- 1⁄2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 2⁄3 cup walnuts, chopped
- 1⁄2 teaspoon kosher salt
- 1⁄4 cup unsalted butter, softened
- 1⁄2 cup cream cheese, room temperature
- 3⁄4 cup Monkfruit powdered sugar (or regular powdered sugar)
- 1⁄4 tsp Kosher salt
- 1⁄3 cup candied ginger, chopped, for garnish (optional)
- Preheat the oven to 350 degrees F.
- Line your pan with parchment and spray with baking spray.
- In a large bowl, mix together carrots, eggs, and maple syrup and whisk to combine.
- In a separate bowl, combine flours, baking soda, baking powder, spices, and salt and whisk lightly with a fork. Add to wet ingredients and stir to combine. Fold in the walnuts.
- Bake for 28-32 minutes until the tester comes out clean. Let cool briefly in the pan and finish cooling completely on a rack before frosting.
To make the frosting – Beat together the butter, cream cheese, and powdered sugar with a hand or stand mixer until smooth and fluffy. Spread over cooled cake and garnish with the candied ginger if using. Enjoy!
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