Paleo Carrot Snack Cake
Makes 1 snack cake; cut into 14-16 slices
1 can (20 oz) crushed pineapple, drained
4 large carrots (¾ pound), shredded
3 large eggs
1/2 cup maple syrup
1 tablespoons vanilla extract
3 cups almond flour
6 tablespoons coconut flour
1/2 tablespoon baking powder
1 1/2 tablespoons cinnamon
1/2 teaspoons sea salt
1/2 cup raw walnuts, chopped
1/3 cup tablespoons raisins
Preheat oven to 350 degrees F, rack in the middle. Lightly coat a 9×9 baking dish with coconut oil, or spray then with paper towel wipe to make sure its coated evenly, now cover the bottom with parchment paper.
In a large bowl, whisk crushed pineapple, shredded carrots, eggs, maple and vanilla. Add remaining ingredients, then fold until well combined. Transfer snack cake to prepared baking dish, gently tapping dish to evenly distribute.
Bake for 60-70 minutes, until snack cake is baked through. Cool completely before slicing.
Optional cream cheese frosting: whisk together 1 cup whipped cream cheese, 1 tablespoon maple, and ¼ teaspoon ground cinnamon until smooth. Spread over cooled snack cake.
We like it with out frosting…..