Gluten-Free Carrot Cake

By Tracy

12 Person

45 Minutes

0 Calories

It is just lightly sweetened and has the perfect amount of spice for a carrot cake. To make the recipe vegan, use a blend of chia seeds and flaxseeds instead of eggs to make the batter. Soak 3 tablespoons freshly ground chia seeds in 9 tablespoons of water at room temperature for 10 minutes; meanwhile, soak 2 tablespoons freshly ground flaxseed in 6 tablespoons of water at room temperature for 10 minutes. Use the two mixtures in place of the eggs in the batter and bake the cake for 10 minutes longer. (Chia and flax must be freshly ground to use as a vegan egg replacement).

Ingredients

Frosting

Organic flowers and/or fresh herbs
1 tsp. salt
1 cup powdered probiotic
2 tsp. vanilla extract
2 tbsp. coconut oil (melted)
1/2 cup maple syrup
1/2 cup coconut or almond milk
2 cups raw cashews

Cake

1 cup chopped walnuts
1 cup raisins
2 cups grated carrots
5 eggs, room temperature
1/2 cup maple syrup
1/4 cup coconut oil (melted)
1 tbsp. cinnamon
1 tsp. baking soda
1 1/2 tsp. Himalayan pink salt
3 1/2 cups almond flour

Method

01

Preheat the oven 350°F. Grease three six-inch cake pans generously with coconut oil. (This cake can also be made with two 8-inch cake pans instead of three 6-inch cake pans.) Mix almond flour, pink salt, baking soda and cinnamon in a bowl.
02

Whisk together coconut oil, maple syrup and eggs in a stand mixer or whisk wet ingredients together in another bowl. Pour the dry ingredients into wet ingredients along with carrots, raisins and walnuts. Mix well. Divide batter into pans, place pans on large baking sheet and bake about 20 to 25 minutes. Allow to cool completely.
03

Place all frosting ingredients in a high-speed blender. Blend until creamy, frosting like texture is reached. Store frosting in air tight container in refrigerator until use.
04

An hour before serving time, spread frosting on each cake layer, stacking the layers as you go. Place cake in the refrigerator until serving. Decorate cake with organic flowers and herbs.

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Gluten-Free Carrot Cake

5.0

( By Tracy )

01 Information

Grade medium
Serving 12 servings
Prep Time 30 Mins
Cook Time 15 Mins
Total Time 45 Mins

02 Ingredients

Frosting

Organic flowers and/or fresh herbs

1 tsp. salt

1 cup powdered probiotic

2 tsp. vanilla extract

2 tbsp. coconut oil (melted)

1/2 cup maple syrup

1/2 cup coconut or almond milk

2 cups raw cashews

Cake

1 cup chopped walnuts

1 cup raisins

2 cups grated carrots

5 eggs, room temperature

1/2 cup maple syrup

1/4 cup coconut oil (melted)

1 tbsp. cinnamon

1 tsp. baking soda

1 1/2 tsp. Himalayan pink salt

3 1/2 cups almond flour

03 Method

Step 1

Preheat the oven 350°F. Grease three six-inch cake pans generously with coconut oil. (This cake can also be made with two 8-inch cake pans instead of three 6-inch cake pans.) Mix almond flour, pink salt, baking soda and cinnamon in a bowl.

Step 2

Whisk together coconut oil, maple syrup and eggs in a stand mixer or whisk wet ingredients together in another bowl. Pour the dry ingredients into wet ingredients along with carrots, raisins and walnuts. Mix well. Divide batter into pans, place pans on large baking sheet and bake about 20 to 25 minutes. Allow to cool completely.

Step 3

Place all frosting ingredients in a high-speed blender. Blend until creamy, frosting like texture is reached. Store frosting in air tight container in refrigerator until use.

Step 4

An hour before serving time, spread frosting on each cake layer, stacking the layers as you go. Place cake in the refrigerator until serving. Decorate cake with organic flowers and herbs.

04 Author