Ingredients
- 1 1/2 cups almond flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3 eggs, room temperature
- 1/4 cup maple syrup (or raw honey)
- 2 tablespoons coconut oil (or avocado oil)
- 1 1/2 cups finely shredded carrots
- 1/2 cup chopped pecans
Directions
- Preheat oven to 350°F (180°C). Grease an 8"X8" baking pan and line the bottom with parchment paper; set aside.
- In a large mixing bowl, whisk almond flour, salt, baking soda, cinnamon, and nutmeg.
- In a separate medium mixing bowl, mix eggs, oil, and maple syrup.
- Add wet ingredients to dry ingredients and mix until combined.
- Stir in carrots and chopped pecans.
- Spoon batter into your prepared 8X8 pan.
- Bake for 25-27 minutes or until the center is set.
- Remove from the oven and let cool completely before cutting.
- If desired, frost with fresh whipped cream, or coconut whipped cream.
- Store in an airtight container in the refrigerator.