Prep-time: 15-20 minues Cook-time: 1 hour, 20 minutes
This makes a very large cake.
3 cups almond flour
2½ cups xylitol
1 tablespoon baking soda
1 tablespoon ground Ceylon cinnamon
1 teaspoon salt
4 large eggs
1½ cups coconut oil
1½ teaspoons vanilla
3 medium carrots, grated
1 cup applesauce
Preheat oven to 325º. Grease and flour a bundt cake pan. Set aside.
In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, beat eggs slightly with a mixer, then mix in oil and vanilla. Add carrots and applesauce and combine until barely incorporated. Add flour mixture to carrot mixture and mix until flour is just moistened. Spoon batter into bundt pan, spreading evenly, and bake for 1 hour and 20 minutes, or until a toothpick comes out clean. Cool cake on a wire rack for ten minutes before sliding a slender spatula around the edges. Turn upside down onto a serving plate.
Recipe courtesy of CB&J Blog
