Ingredients
Units
Scale
- 3/4 cup sugar
- 1 cup brown sugar
- 3/4 cup corn oil
- 1 tsp. vanilla
- 4 eggs
- 2 cups Almond Flour (I used Bob’s Redmill)
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. cloves
- 3/4 tsp. kosher salt
- 3 cups shredded carrots
For the Frosting:
- 8 oz. cream cheese - softened
- 4 tbs. unsalted butter - softened
- Zest of 1/2 orange
- 3/4 cup confectioners’ sugar
- 1 tsp. vanilla
- 1/4 tsp. salt
Instructions
- Preheat Oven 350 degrees F.
- Combine the sugars, oil, vanilla and eggs in a bowl and mix with an electric mixer.
- Stir in the dry ingredients and the carrots.
- Grease two 8 inch baking pans and divide the batter evenly into each pan.
- Bake 50 – 55 minutes. Let cool.
For the Frosting:
- Combine the cream cheese, butter, confectioners’ sugar, orange zest, vanilla and salt in a medium bowl, using an electric mixer; mix until smooth and creamy.
- Spread on the cooled cake.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 10 pieces of cake
