Veagn butter Carrots Maple syrup Almond flour Cardamom Lime zest Cinnamon Flaxseed meal
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Melt butter in skillet, add carrots, cook 2-3 minutes, then add maple syrup, almond flour, cardamom, lime zest, and salt. Cook until carrots are cooked, stirring occasionally, 6-8 minutes.
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In a bowl, mix all the dry ingredients and spices and set aside. In another bowl, mix wet ingredients in a bowl, then add half of the flour mixture and the remaining flour. Mix until smooth, slightly thick batter. If too thick, add 1 to 2 tablespoons more flour or nondairy milk.
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Mix 1/3 cooked shredded carrots with half drained raisins in a batter. Pour batter into a cake pan, evening it. Top with remaining shredded carrots. Coat cashews and raisins with oil, pressing them into the batter to prevent burning.
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Bake the cake at 350° F (175° C) for 30-40 minutes, checking with a toothpick after 30 minutes. Cool for 10-15 minutes, then transfer to a cooling rack or serving stand. Serve as is or add sugar icing or cream cheese frosting.
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