Modern Oat and Almond Flour Carrot Cake

About this recipe

This modern take on the classic carrot cake is both delicious and nutritious. Made with oat and almond flours, this version is gluten-free and naturally sweetened with maple syrup. It's moist, flavorful, and packed with the goodness of carrots and walnuts, making it perfect for any occasion.

Ingredients

• 1 cup oat flour
• 1 cup almond flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3 large eggs
• 1/2 cup pure maple syrup
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 2 cups grated carrots
• 1/2 cup chopped walnuts

Directions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a large bowl, whisk together oat flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. 3

   In a separate bowl, beat together eggs and maple syrup until frothy.

4. 4

   Stir in melted coconut oil and vanilla extract into the egg mixture.

5. 5

   Combine the wet and dry ingredients, mixing until just combined.

6. 6

   Fold in grated carrots and chopped walnuts.

7. 7

   Pour the batter into a greased 9-inch cake pan, spreading evenly.

8. 8

   Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before slicing and serving.