Gluten Free Carrot Cake
Ingredients
The Cake
-
1
cup
gluten-free flour
-
1
tsp
baking powder
-
½
tsp
cinnamon
-
¼
tsp
nutmeg
-
½
tsp
salt
-
2
units
eggs
-
⅓
cup
melted butter
-
½
cup
pure maple syrup
-
1
tsp
vanilla extract
-
¾
cup
grated carrots
-
½
cup
diced walnuts
The Frosting
-
8
oz
cream cheese
-
4
tbs
butter
-
3
tbs
pure maple syrup
-
½
tsp
vanilla extract
-
¼
cup
shredded coconut
Instructions
- Preheat the oven to 350°F and grease an 8-inch square baking pan.
- In a small bowl, mix together the flour, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, combine the eggs, melted butter, maple syrup, and vanilla extract, stirring well.
- Add the dry ingredients to the wet mixture and mix until combined, then stir in the grated carrots and diced walnuts.
- Pour the batter into the prepared baking pan and bake for 25 to 30 minutes until set and a toothpick comes out clean.
- Allow the cake to cool completely on a wire rack.
- While the cake cools, prepare the frosting by whipping the softened cream cheese and butter together.
- Gradually add the maple syrup and vanilla extract, mixing until the frosting is light and fluffy.
- Spread the frosting over the cooled cake and sprinkle with shredded coconut.
Nutrition Facts (estimated)
Servings
9
Calories
380
Total fat
27g
Total carbohydrates
31g
Total protein
5g
Sodium
333mg
Cholesterol
93mg
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