Once all of our bellies were full, we went letterboxing at a local State Park. Letterboxing is like a treasure hunt, and we love doing it as a family. Since we planned to arrive at the park around lunchtime, we decided to pack a picnic lunch. We had hard salami, cheese, hazelnut crackers, strawberries, pineapple, and sweet peppers. The weather was beautiful, and the lunch was delicious.
We worked up an appetite walking around the park, so my husband cooked a tri-tip steak on the grill. We served that alongside corn on the cob. This is one of my family's favorite summertime meals, and it was so nice to have it on Mother's Day. Then we finished it with carrot cake inspired by Elana's Pantry. Everyone helped a little in making this cake, which always makes it seem so much better. This is our recipe.
Gluten Free Carrot Cake
3 cups almond flour
2 teaspoons salt
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 tablespoons grapeseed oil
1/4 cup honey
5 large eggs
8 large carrots, grated
1 cup raisins
1 cup walnuts, coarsely chopped
Preheat the oven to 325 degrees. Then grease 2 9 inch cake pans with grapeseed oil and dust with almond flour.*
In a large bowl, combine almond flour, salt, baking soda, cinnamon, and nutmeg. Set this aside. In a medium bowl, whisk the grapessed oil, honey, and eggs together. Add the wet ingredients to the almond flour mixture, and then combine thoroughly. Then fold in the carrots, raisins, and walnuts.
Spoon the cake batter into the prepared cake pans. Bake for 30 minutes or until a knitting needle or toothpick inserted in the center of the cakes comes out clean. Let the cakes cool in the pans for one hour. Remove them from the pans and frost, then serve.
When the cakes first came out of the oven, there were a lot of lumps. The batter did not smooth out as it cooked, because there were a lot of carrots in this recipe. We were concerned that the cake would not taste as good because of this. Thankfully, we were wrong. The carrot cake was moist and not too sweet There were just the right amount of raisins and walnuts that balanced well with the carrots. We used cream cheese frosting, which complements the carrot cake well. This carrot cake provided a wonderful ending for a wonderful day.
*Cooks notes- It is really important to coat the cakes pans with a good amount of grapeseed oil, because almond flour tends to stick when baked.
I hope you enjoy sharing this carrot cake with someone you love!