Recipe Image

Servings:

Carrot Cake

The spices, carrots, raisins, and walnuts blended together with gluten-free flours make carrot cake heaven!

Total Time

1hr

0.0

0 Ratings

Author: Joyous Health

Servings:

Ingredients

Carrot Cake

•

2 1/2 cups

Almond Flour

•

3 Tbsp

Coconut Flour

•

4 Tbsp

Tapioca Starch

or Arrowroot Flour

•

1 tsp

Baking Powder

•

1 tsp

Baking Soda

•

1 Tbsp

Simply Organic Cinnamon, Ground

•

1 Tbsp

Ground Ginger

•

1 tsp

Ground Nutmeg

•

1/4 tsp

Ground Cloves

•

Farmhouse Eggs® Large Brown Eggs

•

1 cup

Grated Carrots

•

2/3 cup

Sun-Maid Raisins

•

1 cup

Maple Syrup

•

1 tsp

Vanilla Extract

•

1/2 cup

Chopped Walnuts

•

as needed

Coconut Oil

Coconut Whipped Icing

•

1 can
(400 mL)

Organic Coconut Cream

•

1 tsp

Vanilla Extract

•

3 Tbsp

Maple Syrup

•

3 Tbsp

Raspberry Powder

or Red Natural Food Coloring

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C). Line an 8 or 9-inch springform pan or cake pan with parchment paper. Grease the sides with Coconut Oil (as needed) .

In a large bowl, combine Almond Flour (2 1/2 cups) , Coconut Flour (3 Tbsp) , Tapioca Starch (4 Tbsp) , Baking Powder (1 tsp) , Baking Soda (1 tsp) , Simply Organic Cinnamon, Ground (1 Tbsp) , Ground Ginger (1 Tbsp) , Ground Nutmeg (1 tsp) , and Ground Cloves (1/4 tsp) . Whisk until combined.

In a small bowl, whisk Farmhouse Eggs® Large Brown Eggs (4) . Add Carrots (1 cup) , Sun-Maid Raisins (2/3 cup) , Maple Syrup (1 cup) , and Vanilla Extract (1 tsp) . Stir to combine.

Pour the wet ingredients into the bowl of dry ingredients. Using a whisk or a hand mixer, combine the wet ingredients and the dry ingredients until fully mixed.

Fold in Walnuts (1/2 cup) . Let the batter settle for a few minutes and then using a spatula, pour battle into the cake pan.

Place cake in the middle rack. Bake for 40-45 minutes until a fork inserted comes out clean.

Place cake on a cooling rack once baked. Let the cake cool completely before removing it from the springform pan or cake pan.

While your carrot cake cools, scoop Organic Coconut Cream (1 can) into a large mixing bowl. Add Vanilla Extract (1 tsp) and Maple Syrup (3 Tbsp) . Using a hand mixer, blend until almost whipped.

Add Raspberry Powder (3 Tbsp) if you want it pink. Whip until fully combined.

10.

Ice your cake. Slice and serve.

Author's Notes

Serves 6-8.

If you want to make this nut-free you could try a gluten-free flour blend like Bob's Red Mill. I haven't tried it yet, so it's not tested but I think it would work.

You can half the maple syrup and add 1/2 cup water or non-dairy milk in place of the 1/2 cup maple syrup. You need to add that liquid if you reduce the maple syrup otherwise the cake will be too dry.

This cake can be stored in the fridge for up to 5 days or in the freezer for up to a month.

Nutrition Per Serving

CALORIES

633

FAT

32.9 g

PROTEIN

13.6 g

CARBS

81.4 g