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Gluten-Free Carrot Cake with Decadent Hazelnut Frosting

Sophie Viau
  • 70 minutes
  • Serves

INGREDIENTS

2

Carrots, large

1/2 cup

Almond milk

4

Pasture-raised eggs

3/4 cup

Almond flour

1 tsp

Cinnamon

9/16 cup

Palm sugar

1 pinch

Salt

2 tbsp

Coconut oil

1 cup

Cashews

9

X 5” loaf pan

2 tbsp

Butter, grass-fed

1/2 cup

Hazelnut butter

Blender

Medium mixing bowl

Small saucepan