Homemade Carrot Cake (GF/ RFS)

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Homemade Carrot Cake (GF/ RFS)

Ingredients
  

Dry ingredients

  • 2 cups packed almond flour
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • 1/4 tsp nutmeg
  • Pinch of salt

Wet ingredients

  • 4 large eggs room temperature
  • 1/2 cup maple syrup
  • 1/3 cup drippy almond butter
  • 1/4 cup almond milk
  • 1 tsp vanilla extract
  • 1/3 cup melted coconut oil
  • 3 cups shredded carrots

For the frosting:

  • 1/2 cup coconut cream
  • 1/2 cup honey
  • Juice of 1/2 lemon
  • 1 tsp arrowroot powder to make it thick

Instructions
 

  • Preheat your oven to 350F. Prepare your loaf pan— I used a bundted loaf pan and prepared it by brushing coconut oil all over it so the carrot cake doesn’t stick.
  • In a large bowl, combine all dry ingredients. In a second bowl, combine the wet ingredients, stirring in the carrot shreds last. If you’d like to add nuts or raisins, this is when you would do it.
  • Combine both bowls of ingredients.
  • Pour into prepared pan and bake for around 45 minutes. I checked at 35 minutes, and tented with foil to prevent the crust from getting too browned.
  • To frost, add all ingredients to a pan on the stove and whisk until thickened and combined.
  • Try to wait to frost your cake when its cooled! Pour your glaze over the cake and enjoy. Store covered in the fridge for up to 5 days.
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One-Pan Pasta (GF, Vegan)
Homemade Carrot Cake (GF/ RFS)