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!

Ingredients:

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

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

Directions:

      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.

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