Cal’s Gluten Free Carrot Cake
Carrot cake dates back to the Middle Ages when sugar and sweeteners were scarce, and carrots were used as a substitute for sugar in desserts.
This is vegan and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Cal’s Gluten Free Carrot Cake
Ingredients
Instructions
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Preheat the oven to 180°C (350°F). Grate the carrots and set aside. In a large bowl, mix the gluten-free flour, almond flour, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the coconut oil, maple syrup, vanilla extract, and almond milk. Gradually add the wet ingredients to the dry ingredients and mix well. Fold in the grated carrots, walnuts, and raisins. Pour the batter into a greased cake pan. Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 40g14%
- Sugars 20g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
