Perfect Pesach Carrot Cake
Serves: 1 cake
 
Ingredients
  • ½ cup coconut oil, melted
  • ¾ cup sugar
  • 3 large eggs
  • 2 tablespoons milk or non-dairy milk
  • 1 teaspoon vanilla extract
  • 3 cups almond flour
  • ½ cup unsweetened shredded coconut
  • 2 teaspoons cinnamon
  • Pinch salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ cups shredded carrots (from about 3 big carrots)
Crumb Topping:
  • 1 cup almond flour
  • ¼ cup sugar
  • ½ teaspoon cinnamon
  • ¼ cup coconut oil
Instructions
  1. Preheat oven to 350ºF. Grease a 9 x 13-inch baking pan.
  2. Combine all ingredients in prepared baking pan.
  3. Prepare the topping. In a bowl, knead together all ingredients to form crumbs. Sprinkle on top of batter. Bake for about 45 minutes, until the middle is firm (muffins will need less time).
Recipe by Between Carpools at https://betweencarpools.com/the-amazing-pesach-carrot-cake-that-you-have-to-try/