This delicious carrot cake is an absolute favorite of mine.  Morning, noon or night, I am always up for a slice.  It’s not too sweet, yet packs a fruity and flavorful punch.  The pineapple topping makes this cake a show stopper, no frosting required!  So simple, and perfectly moist!  That’s how we like it at Sweet Laurel.  Happy Baking!

PINEAPPLE CARROT CAKE

1.5 cups almond flour

1 teaspoon Himalayan pink salt

1.5 teaspoon baking soda

1 tablespoon cinnamon

1/8 cup coconut oil, melted

1/4 cup maple syrup

3 eggs

1 cup grated carrots

1/2 cup raisins

1/2 cup finely chopped walnuts

1 cup crushed pineapple

1. Preheat your oven 350.
2. Prepare one 9 inch cake pan by brushing it with coconut oil.
3. Mix almond flour, sea salt. baking soda and cinnamon in a bowl.
4. Whisk together coconut oil, maple syrup and eggs.
5. Add almond flour mixture into wet ingredients along with carrots, raisins and walnuts.
6. Spoon pineapple on top of cake
7. Divide into pan and bake in preheated oven 30-35 minutes.
8. Allow to cool and enjoy!