SERVES 16-24
Ingredients
2ВЅ cups almond flour
2 teaspoons baking powder
1 teaspoon baking soda
1ВЅ teaspoons ground cinnamon
ВЅ teaspoon ground nutmeg
ВЅ teaspoon salt
в…› teaspoon ground cloves
4 large eggs
2 cups palm sugar
ВЅ cup coconut oil
1 pound carrots, peeled and grated
Coconut oil for greasing pan
Preparation
1.В В Adjust oven rack to middle position and preheat oven to 350В°F. Grease a 13×9 baking pan, then line bottom of pan with parchment paper.
2.В В Whisk flour, baking powder, baking soda, cinnamon, nutmeg, salt, and cloves together in a bowl.
3.В В In a large bowl, whisk eggs and palm sugar until the sugar is mostly dissolved and the mixture is frothy. Continue to whisk and slowly add oil, mixing until thoroughly incorporated and emulsified. Whisk flour mixture in two additions, scraping down bowl as needed, until just incorporated. Stir in carrots.
4.В В Scrape batter into prepared pan and smooth top. Gently tap pan on counter to release air bubbles. Bake cake until a toothpick inserted in the center comes out with a few moist crumbs attached (35 to 40 minutes), rotating pan halfway through baking.
5.В В Allow the cake to cool completely in the pan on a wire rack (about two hours). Run a paring knife around the edge of the cake and flip the cake out onto a wire rack. Peel off the parchment paper. Then flip the cake right side up onto a serving platter. Serve warm or at room temperature.
