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Carrot-Almond Snack Cake with Cream Cheese Frosting
Ingredients
  • subheading: CAKE:
  • 2 cups almond flour (about 7 ounces)
  • ½ cup all-purpose flour (about 2 ¼ ounces) or gluten-free all-purpose flour (about 2 ¾ ounces)
  • 2 ½ teaspoons ground cinnamon
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 large eggs
  • ½ cup buttermilk
  • ½ cup honey
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded carrots (about 2 large carrots)
  • ¾ cup coarsely chopped toasted pecans (about 2 ounces), divided
  • subheading: FROSTING:
  • 4 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon kosher salt
  • 1 ½ cups powdered sugar
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