Gluten-Free Carrot Cake
Ingredients
The cake
-
3
cups
almond flour plus additional for dusting pans
-
¾
cup
raw walnuts or pecans plus additional for decorating the cake
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
1
teaspoon
kosher salt
-
1 ½
teaspoons
ground cinnamon
-
1
teaspoon
ground ginger
-
½
teaspoon
ground nutmeg
-
Pinch
ground cloves
-
5
large
eggs
-
¾
cup
packed dark brown sugar
-
⅓
cup
pure maple syrup
-
2
teaspoons
pure vanilla extract
-
2
cups
shredded carrots (about 4 medium or 10 ounces)
-
½
cup
canola oil
-
½
cup
shredded unsweetened coconut
-
½
cup
raisins
The frosting
-
8
ounces
reduced fat cream cheese
-
2
tablespoons
unsalted butter at room temperature
-
2 to 3
cups
powdered sugar
-
1
teaspoon
pure vanilla extract
-
⅛
teaspoon
pure almond extract
-
¼
teaspoon
kosher salt
Instructions
- Preheat the oven to 350°F and prepare two 8-inch round cake pans with parchment paper and nonstick spray.
- Toast the nuts in the oven for about 8 minutes and chop them after cooling.
- Whisk together the dry ingredients in a bowl.
- Beat the eggs and brown sugar until fluffy, then add maple syrup and vanilla.
- Mix the carrots, oil, coconut, raisins, and chopped nuts in a separate bowl.
- Alternate adding the dry and wet ingredients to the egg mixture.
- Divide the batter between the prepared pans and bake for 20 to 25 minutes.
- Let the cakes cool before removing them from the pans.
- Prepare the frosting by beating cream cheese and butter, then gradually add powdered sugar and flavorings.
- Assemble the cake by frosting between layers and on top, decorating with reserved nuts.
Nutrition Facts (estimated)
Servings
12
Calories
588
Total fat
38g
Total carbohydrates
57g
Total protein
11g
Sodium
20mg
Cholesterol
83mg
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