I know it’s Thanksgiving week and everything around us screams of pumpkin pie, muffins, and cakes… but while I make a healthier version of that, I wanted to share with you my all-time favorite carrot cake that doesn’t need a holiday to be celebrated!
This carrot cake is deliciously moist and will fill your kitchen with the warm smells of cinnamon, cloves, and nutmeg. It’s packed with shredded carrots and walnuts and is made of a grain-free flour blend of almonds, coconut, tapioca, and arrowroot starch. Its dark and caramel-like sweetness naturally comes from this wonderful organic coconut sugar that is naturally healthier, unrefined, and considered a lower-glycemic sweetener.
It’s the perfect loaf to make and gift for anyone who’s craving a warm and cozy cake but is a bit more health conscious this season. It also ticks all the boxes for those who are paleo, gluten-free, or vegan… a win-win for all!