This grain-free carrot cake gets wonderful flavor from hazelnut flour, lemon zest, and just the right balance of spices. It’s perfect for Easter, birthdays, or an impromptu spring celebration.
Carrot cake–how do you feel about it? I’ve changed my tune over the past few years. As a kid, I thought carrot cake was a huge disappointment. I’d take a few bites if it was the only cake available, but just because even carrot cake was better than no cake whatsoever. As I grew older, I came to appreciate carrot cake as a vehicle for cream cheese frosting, which I do like, despite finding most store-bought versions way too sweet.
When Ben and I first started dating, I was flabbergasted to hear that carrot cake was his FAVORITE kind of cake. Because I love him so much, I started experimenting with homemade carrot cake and was gradually won over. This grain-free carrot cake is good enough to often get stuck in my head like a song, with the memory of its flavor playing over and over until I give in and bake it again. I won’t say carrot cake is now my number one cake, but it might actually be one of my top three. I like how the carrots keep the cake from drying out, and how the subtly spiced cake contrasts with the subtly tangy frosting.