Gluten Free Carrot Cake
Ingredients
The cake
-
1
cup
grated carrots
-
½
cup
blanched almond flour
-
¼
cup
coconut flour
-
2
tablespoons
tapioca flour
-
1
teaspoon
baking soda
-
½
teaspoon
kosher salt
-
1
teaspoon
cinnamon
-
⅛
teaspoon
all spice
-
3
units
eggs
-
⅓
cup
coconut oil (melted)
-
⅓
cup
maple syrup
-
1
teaspoon
vanilla extract
-
¼
cup
raisins
-
¼
cup
chopped walnuts
The icing
-
¾
cup
plain Greek yogurt
-
¼
cup
whipped cream cheese
-
1
tablespoon
maple syrup
Instructions
- Preheat the oven to 350°F and grease an 8x8-inch baking dish.
- Grate the carrots and set aside.
- In a large bowl, combine almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon, and all spice.
- In a separate bowl, whisk together eggs, melted coconut oil, maple syrup, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just incorporated, then stir in the grated carrots, raisins, and walnuts.
- Transfer the batter to the greased baking dish and bake for 30 minutes or until cooked through.
- Allow the cake to cool completely before preparing the icing.
- For the icing, mix Greek yogurt, whipped cream cheese, and maple syrup until smooth.
- Spread the icing over the cooled cake and serve.
Nutrition Facts (estimated)
Servings
9 servings
Calories
229
Total fat
15g
Total carbohydrates
19g
Total protein
6g
Sodium
287mg
Cholesterol
55mg
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