Carrot Cake (Gluten-free, Dairy-free)

Name: Carrot Cake (Gluten-free, Dairy-free)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: American,Signature Cuisine
Ingredients: All-purpose gluten-free flour: 150 g of; Almond flour: 170 g of; Brown sugar: 110 g of; Salt: 3/4 tsp. of; Baking powder: 1.5 tsp. of; Baking soda: 1.5 tsp. of; Ground cinnamon: 1 tsp. of; Coconut flower sugar: 50 g of; Egg(s): 3; Coconut oil: 80 g of; Maple syrup: 60 ml of; Apple sauce (unsweetened): 235 g of; Carrot: 170 g of; Walnut: 80 g of

Features:

Cuisine:

60 min
Serves 4
Medium

Ingredients

dry ingredients:
150 g of All-purpose gluten-free flour
170 g of Almond flour
110 g of Brown sugar
3/4 tsp. of Salt
1.5 tsp. of Baking powder
1.5 tsp. of Baking soda
1 tsp. of Ground cinnamon
50 g of Coconut flower sugar
Or brown sugar
wet ingredients:
3 Egg(s)
80 g of Coconut oil
60 ml of Maple syrup
Or agave syrup, or honey
235 g of Apple sauce (unsweetened)
filling:
170 g of Carrot
Fresh carrots
80 g of Walnut

Directions

Carrot cake is classic. Baked with fresh carrots, apple puree, and nuts, it turns out so wet, tender, and just delicious. This gluten-free carrot cake recipe gives the classic one a serious run for its money. You will never tell it’s gluten-free!

You really must try it!

The cake uses home-made all-purpose gluten-free flour, which you can make yourself with this recipe.

As you can see in the photo, I used classic sugar icing with lemon juice for this cake. Other kinds of icing can also be used; I shared some of my ideas for icing in this recipe, too.

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Steps

1 Done	Preheat the oven to 175 degrees.
2 Done	Peel and finely grate the carrots. Coarsely chop the nuts.
3 Done	Melt the coconut oil and let it cool down. Whisk the eggs (at room temperature) with a fork. Add the maple syrup, coconut oil, and apple puree (at room temperature). Combine until smooth.
4 Done	Combine together the dry ingredients. Add the wet ingredients to the dry ones, and combine into a smooth batter. It shouldn’t bee too thin or too thick.
5 Done	Fold in the carrots and nuts using a spatula. Line the cake pan with parchment paper. Pour the batter in. Bake for 40 min at 175 degrees. To check if it’s done, insert a toothpick in the center of your cake. If it comes out clean, the cake is done.
6 Done	Take the cake out and let cool down for a bit. Then release, transfer to a wire rack and let cool completely.
7 Done	Once cooled, cover with the icing of your choice. I usually make regular sugar icing from confectioner’s sugar and lemon juice (see the photo). Classic carrot cake though is covered with cheese frosting ( 250 g cream cheese/Mascarpone, 125 g butter at room temperature, 200-250 g confectioner’s sugar). I sometimes buy cashew cream cheese and use it instead to make the classic icing to make it dairy-free. You can either cover the cake with icing all around or cut the cake into two layers and spread the cake in between them, too. Enjoy!