Rock Bottom Carrot Cake [0000548]

Ingredients:

2 cups grated carrots
1 cup almond flour
1 cup granulated sugar
3 large eggs
1/2 cup vegetable oil
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup chopped walnuts (optional)

Instructions:

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large mixing bowl, combine the grated carrots, almond flour, sugar, eggs, vegetable oil, baking powder, ground cinnamon, and salt. Mix until well combined.
If you're using walnuts, fold them into the batter.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once the cake has cooled, you can frost it with your favorite gluten-free cream cheese frosting or enjoy it plain.
Enjoy your delicious gluten-free Rock Bottom Carrot Cake copycat!