Gluten-Free Carrot Zucchini Cake
Carrots and zucchini add moisture and natural sweetness to this gluten-free cake.
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.
Gluten-Free Carrot Zucchini Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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Grate the carrots and zucchini, then squeeze out any excess moisture.
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In a large bowl, combine the grated carrots, zucchini, gluten-free flour, almond flour, baking powder, cinnamon, nutmeg, and salt.
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In a separate bowl, whisk together the coconut oil, maple syrup, and vanilla extract.
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Pour the wet ingredients into the dry ingredients and mix until well combined.
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Fold in the walnuts and raisins.
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Grease a cake pan and pour the batter into it.
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Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 32g11%
- Sugars 18g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
