Carrot cake is one of my absolute favorite desserts in life (I named my blog Carrots ‘N’ Cake after all!), but it’s also quite an indulgent treat, and a good piece of carrot cake doesn’t skimp on calories or fat, if you know what I mean.
I would probably eat carrot cake everyday if I could, but I also want to be able to fit into my jeans, so I created a lighter, portion-friendly version of my favorite dessert. They’re soft and fluffy with tons of raisins, walnuts, and shredded coconut mixed in just like a real piece of carrot cake, but for a fraction of the calories. And they are gluten free, but I swear you wouldn’t know if I didn’t tell you!
- 1.25 cups almond flour
- 1 egg
- 1/3 cup grated carrot
- 1/2 cup shredded coconut
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/4 cup honey
- 1/3 cup canola or vegetable oil
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp salt
Preheat oven to 350 degrees F.
Combine all ingredients in a large bowl. Mix well until batter is blended evenly.
Use a tablespoon to portion batter onto a greased baking sheet.
Bake cookies for approximately 15-17 minutes.
Remove cookies from baking sheet and allow to cool on wire rack before serving.
Makes 18 cookies
Read Tina’s daily food and fitness blog, Carrots ‘N’ Cake.