Low Glycemic Carrot Cake
1 1/2 cup organic almond flour
1 tsp baking powder
1 Tbsp cinnamon, ground
1/2 Tbsp ginger, ground
1/4 tsp nutmeg, ground
1/4 tsp cloves, ground
1/2 Tbsp organic salt
3 organic eggs
3/4 cup organic coconut sugar
1/2 cup Lakanto monk fruit sweetener
1 cup avocado oil
2 Tbsp pure vanilla extract
2 cups carrots, grated
1/2 cup toasted pecans, chopped
Preheat the oven to 350º.
In a medium sized bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg and salt.
In a large bowl, whisk the eggs and sugar until the consistency is light and fluffy. While whisking, slowly pour in the oil until well combined, then add the vanilla.
Stir the dry ingredients into the wet until just combined.
Fold in the carrots and ½ cup of pecans.
Pour batter into prepared pans and bake for about 40-45 minutes until a toothpick inserted into the center comes out clean. Let it cool slightly in the pan, then turn out onto a wire rack to cool completely.