I simply couldn’t resist…last night I whipped up a fabulous carrot cake just in time for the Easter holiday…I opted for a healthy and unique spin on the old classic recipe…Black Pepper, Dried Cranberries and Macadamia Nuts make this cake a superb choice for your Easter Sunday guests.

Happy Easter…

Ingredients

• 3 cups almond flour
• 1 1/2 tsp. sea salt
• 1 tsp. baking soda
• 1 1/4 tsp. cinnamon
• 1 1/4 tsp. nutmeg
• 1/8 tsp. black pepper
• Egg substitute for 5 eggs
• 1/2 cup agave nectar
• 1/4 cup oil
• 1/2 tsp. almond extract
• 3 cups carrots, shredded
• 1 cup dried cranberries
• 1 cup macadamia nuts

• Toppings: Powdered sugar and coconut flakes

Directions

• Preheat oven to 325 degrees.
• In a large bowl, combine almond flour, sea salt, baking soda, cinnamon, nutmeg and black pepper.
• In a separate large bowl, combine egg substitute, agave nectar, oil and almond extract; mix well.
• Stir in shredded carrots, dried cranberries and macadamia nuts into wet ingredients.
• Add wet ingredients to dry ingredients; mix well.
• Transfer batter into baking pan.
• Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven and set aside to cool.
• Top with a dusting of powdered sugar and coconut flakes.
• Enjoy!