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
Preheat oven to 350ºF. Grease a 9 x 13-inch baking pan.
Combine all ingredients in prepared baking pan.
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/