Irresistible Gluten-Free Carrot Cake
A moist and delightful gluten-free carrot cake made with almond and coconut flour, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups grated carrots
- 1 cup almond flour
- 1 cup coconut flour
- 1/2 cup unsweetened applesauce
- 4 large eggs
- 1/2 cup maple syrup or another sugar substitute
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or raisins (optional)
Instructions
- Preheat the Oven: Set it to 350°F (175°C). Grease and flour a cake pan.
- Mix the Wet Ingredients: In a large mixing bowl, combine the grated carrots, almond flour, coconut flour, applesauce, eggs, and maple syrup.
- Combine Dry Ingredients: In another bowl, mix the baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine Wet and Dry: Gradually add the dry mixture to the wet mixture while stirring gently.
- Pour Batter: Pour the batter into the prepared cake pan and smooth out the top.
- Bake: Place it in the preheated oven for 25-30 minutes.
- Cool & Enjoy: Allow cooling in the pan for a few minutes before transferring to a wire rack.
Notes
For a flavor boost, try adding crushed pineapple or a dollop of yogurt. Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
Find it online: https://us.recipesfood.org/gluten-free-carrot-cake/
