Carrot Cake – Gluten Free
Guest post by the fabulous food blogger, Skinny GF Chef. She used our rainbow carrots from her recent box to create this little master piece. Yummy! So glad my momma always told me I had to eat carrots!
Gluten Free Carrot Cake with Cream Cheese Frosting
Makes two 8 inch layer cakes
- 3 cups gluten free Almond Meal Flour (I love grinding small batches of raw almonds to a fine mealy flour with a coffee grinder. Just be careful not to grind too long or it will become nut butter. Sift and regrind any large bits. Measure after ground. Lately I’ve been using Bob’s Red Mill Gluten Free Almond Meal flour but I still sift and regrind the big bits for a few seconds and then resift. Nut free option: Instead of the almond meal flour use 3 cups of a good Gluten Free flour mix with xanthan gum. (or see recipe below)
- 1 1/2 teaspoons gluten free Baking Soda- I use Arm and Hammer
- 1 teaspoon gluten free cinnamon
- 1 teaspoon sea salt
- 1/4 cup coconut oil Note- If you are using a gluten free all purpose flour instead of the almond flour increase oil to 1 cup.
- ½ teaspoon Sweet Leaf Stevia or 2 pkts Truvia
- 1 recipe (3/4 cup) Raisin Sauce (see bottom of page for instructions) or sweetener of choice to taste
- 1 teaspoon pure gluten free vanilla extract
- 1/2 teaspoon apple cider vinegar
- 3 cups grated organic carrots, I used 3 large organic rainbow carrots.
- 4 large organic eggs
- 1 cup chopped walnuts
- Preheat oven to 325 degrees. Grease and flour two 9” cake pan.
- Sift together in a large bowl, the Almond Flour, baking soda, cinnamon, and salt.
- In another large bowl or use your stand mixer, beat the oil or applesauce, Stevia, Raisin Sauce, and vanilla and eggs or egg substitute.
- Add the flour mixture slowly and just stir until incorporated.
- Fold in by hand the grated carrots and walnuts. Pour even 1/2’s into each prepared cake pan.
- Bake 30-40 minutes or until a stick comes out clean.
- Frost with Cream Cheese frosting (recipe to follow)
- Serve at room temperature with Cream Cheese frosting. Refrigerate if not serving until next day.
Raisin Sauce: or you can also use dates if you prefer.
Place 1 cup Raisins in a jar with 1/2 cups water. Soak Raisins overnight or longer in refrigerator. If in a hurry, boil raisins in water until soft. I put them in a large bowl and microwave for apx 2 minutes. Puree in blender to make paste. You can keep this in fridge for weeks.
Cream Cheese Frosting recipe can be found http://glutenfreehomebakery.blogspot.com/2014/03/gluten-free-cream-cheese-frosted-spice.html