Gluten-free Carrot Cake
This gluten-free carrot cake is a delicious and moist dessert that is perfect for any occasion. Made with fresh carrots and warm spices, it's a crowd-pleaser for sure!
Ingredients
- 2 cups grated carrots
- 1 cup almond flour
- 1/2 cup coconut sugar
- 1/2 cup unsweetened applesauce
- 3 eggs
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup chopped walnuts (optional)
- Cream cheese frosting (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix together the grated carrots, almond flour, coconut sugar, applesauce, eggs, coconut oil, vanilla extract, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- If using, fold in the chopped walnuts.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- If desired, frost the cake with cream cheese frosting before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 4g
- Fat
- 18g
Supplies
9-inch round cake pan Mixing bowls Whisk Spatula Wire rack
Tools
Oven Mixing bowls Whisk Spatula
Serving suggestions
Serve the carrot cake with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips & tricks
For a dairy-free option, use a dairy-free cream cheese frosting or simply dust the cake with powdered sugar.
Cost
$12