Go Back
–+ servings
Total Time :1 hour
Servings: 8

INGREDIENTS
 

  • 2 cups almond flour
  • ¾ cup oat flour
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ cup honey
  • 2 large eggs, at room temperature
  • ½ cup olive oil
  • 4 medium carrots, finely grated

Glaze:

  • ¼ cup natural almond butter
  • 2 tablespoons milk or water, more as needed
  • 1 teaspoon date syrup or maple syrup
  • ½ teaspoon pure vanilla extract

Candied pecans:

  • ½ cup raw pecans
  • 1 tablespoon date syrup
  • A pinch of flaky sea salt

INSTRUCTIONS

  • Preheat the oven to 350°F (175°C). Lightly grease an 8-inch/20 cm loaf pan or line a muffin tin with paper liners.
  • In a large mixing bowl, whisk together the almond flour, oat flour, salt, baking soda, baking powder, and cinnamon until well combined. In a separate bowl, whisk the honey, eggs, and oil until smooth and emulsified. Pour the wet ingredients into the dry and stir until just combined. Fold in the grated carrots.
  • Scrape the batter into the prepared loaf pan or muffin tin and smooth the top. Bake for 40 to 45 minutes for a loaf or 22 to 25 minutes for muffins, until golden brown and a toothpick inserted in the center comes out clean.
  • Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
  • To make the glaze, whisk the almond butter with milk or water, adding it gradually, until smooth and thick but pourable. Stir in the silan and vanilla until fully incorporated. Drizzle over the cooled cake.
  • For candied pecans, toast the pecans in a dry skillet over medium heat for 1 minute. Add the silan and stir to coat evenly. Cook for 2 to 3 minutes, stirring constantly, until glossy and fragrant. Sprinkle with flaky salt and transfer to parchment paper to cool.