Gluten Free Carrot Cake
Ingredients
-
5
eggs
room temperature eggs
-
3
cups
shredded carrots
-
½
cup
coconut milk
-
½
cup
unsweetened applesauce or honey
-
¼
cup
coconut oil, liquified
-
½
teaspoon
vanilla stevia extract
-
¼
teaspoon
sea salt
-
⅔
cup
coconut flour, sifted
-
¼
cup
arrowroot flour
-
1
teaspoon
baking soda
-
1
tablespoon
cinnamon
-
¼
teaspoon
allspice
-
1
cup
chopped walnuts
-
1
cup
raisins
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the eggs, shredded carrots, coconut milk, applesauce (or honey), coconut oil, stevia, and salt.
- Add the coconut flour, arrowroot flour, baking soda, cinnamon, and allspice, and mix with an electric mixer.
- Fold in the walnuts and raisins.
- Pour the mixture into a 9-inch springform pan lined with parchment paper.
- Pack it down into the pan and smooth out the top.
- Bake for about 1 hour.
- Let it cool completely in the pan, then release it using a knife around the edges.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
6g
Sodium
180mg
Cholesterol
186mg
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