Gluten Free Carrot Cake
Moist soft gluten free carrot cake combined with a silky dairy free frosting.
Servings: 10 servings
Calories: 638kcal
Cost: $10
Equipment
- 2-8 inch cake pans
- Large mixing bowl
- whisk
Ingredients
For the cake:
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup shredded coconut
- 1 tsp baking soda
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- sprinkle of sea salt
- 4 eggs
- 1 cup maple syrup
- 1/4 cup almond milk
- 1 tsp vanilla
- 1 cup shredded carrots you can shred in a food processor
- 1/2 cup raisins
For the frosting:
- 2 cups palm oil shortening
- 1 cup raw honey
- 1 tbsp vanilla
- 1 cup arrowroot powder
- 2 tbsp coconut oil
To serve:
- 1 cup almond slivers to sprinkle on top
Instructions
For the cake:
- Preheat the oven to 350 degrees. Place the dry ingredients in a bowl and the wet ingredients in a separate bowl. Then combine the two and mix well. Add oil of choice to a paper towel and wipe the edges and bottom of two 8 inch non-stick pans. *Note this is intended to be a layer cake, if you do not have two, you can bake it twice*I still add the oil despite being labeled as non-stick.
- Pour half the batter into the pan and bake for 30 minutes OR until it passes the fork trick (sticking the fork in and it coming out clean.) Let the cake sit for 10 minute and flip upside down. The cake should fall out. Wipe the pan of any access crumbs and wipe the pan of oil of choice again and repeat baking steps.
For the frosting:
- Place all ingredients in a bowl except almonds and mix with a hand processor until the frosting consistency forms.
To assemble:
- Once both cakes are cooled add frosting to the top of one cake, stack the second cake and add frosting to the top and sides. Sprinkle with optional almond slivers.
Notes
Storage: This dish can be stored in an air tight container in the refrigerator for 5 days.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed. It is based on 10 servings.
Servings: This recipe should yield 10 servings.
Nutrition
Serving: 1slice | Calories: 638kcal | Carbohydrates: 82g | Protein: 11g | Fat: 67g | Saturated Fat: 28g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 183mg | Potassium: 314mg | Fiber: 8g | Sugar: 52g | Vitamin A: 2236IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 2mg