Carrot Cake

What’s not to like about carrot cake? After experimenting with a couple different gluten-free versions, I finally nailed it! This cake is super moist and is simply made with a blend of finely grated carrots, almond, rice, and corn flour, eggs, coconut oil and raw coconut palm sugar. It tastes very flavourful on its own, but seeing as I was craving something extra sweet I decided to sprinkle a bit of icing sugar and toasted coconut on the top.  photo 3

Gluten Free Carrot Cake
  • 1 cup coconut sugar
  • 4 eggs
  • 1½ cups coconut oil
  • 2/4 cup almond flour
  • 2/4 cup rice flour
  • 2/4 cup corn flour
  • 2 teaspoons baking soda
  • 2 teaspoons gluten-free baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup chopped nuts (optional)
  • 3 cups freshly grated carrots
  • 3 tbsp icing sugar
  • 2 tbsp toasted coconut
  1. Preheat oven to 350° F / 176° C
  2. Use two round 9-inch cake pans, one 9x13 pan or 36 muffin cups for this recipe.
  3. If using round cake pans, lightly grease and place a circle of parchment in the bottom of the pan for easy removal. Use paper lining cups if making cupcakes.
  4. Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add coconut oil and vanilla and beat just until smooth.
  5. In a separate bowl combine flours, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.
  6. Stir in grated carrots and nuts. Pour the batter into prepared pans.
  7. Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. For muffins, reduce baking time to 30-35 minutes or until they pass the toothpick test. Cool on a wire rack.


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