- 3 cups almond flour
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 1 tbs. cinnamon
- 6 eggs
- 1 tsp vanilla extract
- 1/2 cup honey
- 1 cup carrot pulp or grated carrot
- 8 oz. (1/2 lb.) cream cheese (or dairy-free cream cheese substitute), softened
- 2-3 tbs. honey
- 1/2 tsp. vanilla extract
- 2 tbs. cow’s milk, coconut milk, almond milk, half & half, etc.
Preheat oven to 350F. Grease an 8″ cake pan and line the bottom of the pan with parchment paper (cut the parchment paper so it fits).
Mix together the almond flour, baking soda, salt, and cinnamon, then add the eggs, extract, and honey. Stir in the carrot pulp and then pour into the prepared pan.
Bake for 30-40 min. It is done when it is slightly golden and it springs back when you gently touch it.
Cool. Flip onto a cooling rack to cool completely.
Beat cream cheese until fluffy. Add the rest of the frosting ingredients and whip until smooth. Spread onto the cooled cake.