Gluten-Free Carrot Cake
This gluten-free carrot cake recipe has the moist texture and spiced flavor of the original, but it’s made using almond and quinoa flours!
Servings: 14 slices
Calories: 290kcal
Ingredients
dry ingredients:
- 2 cups almond flour
- 1 cup quinoa flour
- 2 teaspoons baking powder
- 2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- Pinch of sea salt
wet ingredients:
- 3 eggs
- 1/4 cup melted coconut oil
- 1/2 cup maple syrup
- 1/4 cup unsweetened applesauce
- 1/4 cup coconut yogurt or yogurt of choice
mix-ins
- 1 cup grated carrots
- 1/2 cup almonds chopped (or nuts of choice)
Instructions
- Preheat the oven to 350ºF. Grease a bundt pan and set aside.
- In a large bowl, whisk together the dry ingredients.
- In a separate bowl, beat together the wet ingredients. Pour the wet ingredients into the dry ingredients and stir together until fully combined. Fold in grated carrots and nuts.
- Transfer the cake batter to the prepared baking tin. Bake on the center rack for 40 - 45 minutes until a cake tester inserted into the center comes out clean.
- Allow the cake to rest for at least 10 minutes, then turn it out onto a cooling rack and cool completely before slicing.
- For serving, we love it with some drizzled coconut butter on top!
Video
Notes
* for the ICING: melt 1/4 cup of coconut butter. If it's not quite pourable, whisk in some melted coconut oil.
Nutrition
Serving: 1slice | Calories: 290kcal | Carbohydrates: 25g | Protein: 6g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 23mg | Potassium: 155mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1580IU | Vitamin C: 0.6mg | Calcium: 93mg | Iron: 1.5mg