GLUTEN-FREE BAKING :: CARROT CAKE

 

If you love carrot cake too, this one's for you!  My husband is a fan, so I had to learn how to make a healthy gluten-free version for us. It is a must-have for Easter at our house and for his birthday.  

Here are the details you need to bake this cake at home!

Ingredients

1.5 cups almond flour 
0.75 cups GF all-purpose flour
3 carrots (peeled and grated)
1.0 tsp baking soda
1.5 tsp baking powder
2.0 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
3/4 tsp salt
1/2 cup coconut sugar
3/4 cup almond milk 
3 eggs
1/2 cup avocado oil
1.5 tsp vanilla

For the frosting:

4 oz dairy-free cream cheese (I like Kite-Hill)
4 oz vegan butter
1 tbsp lemon juice
1 cup confectioner's sugar

Preheat oven to 350F.  Mix wet and dry ingredients separately.  Combine together and fold carefully until well incorporated. Pour into pan.  I used an 8-inch circular pan here.  Bake at 350F for about 45 minutes or until a knife inserted comes out clean.  Allow cooling before frosting.  I like to wait overnight before I start frosting.  

For the frosting, combine the powdered sugar with the cream cheese.  I like to go light on the sweetness but definitely adjust as needed based on your preference.  I like to slice my cake in half and frost the middle for extra fun.  This turntable is definitely helpful when frosting.  It's a small investment if you bake cakes frequently.  If you are not great at decorating the top or just run short of time like I do most of the time, you can add a layer of walnuts around the edge.  It's simple and works great!

Love that first cut into a freshly baked and decorated cake.  Look at that texture!

Let me know if you try this cake for Easter!

Thank you for reading this post!