Carrot Cake Gluten Free

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While this Carrot Cake Recipe ditched the gluten, dairy, and refined-sugar, it most definitely did not skip out on flavor!

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Yield: 10 1x

Ingredients

1/2 cup almond flour
1/2 cup brown rice flour
1/2 cup millet flour
2 teaspoons baking powder
1 tablespoon cinnamon
1/4 teaspoon unrefined sea salt
4 tablespoons unrefined organic red palm oil, OR organic extra virgin coconut oil
1/4 cup pure maple syrup
3 organic pasture-raised eggs
2 teaspoons pure vanilla extract
2 tablespoons lemon juice
3/4 cup frozen pineapple
1 cup grated carrots, see notes below
3/4 cup black or yellow raisins
3/4 cup chopped raw walnuts

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Instructions

Preheat the oven to 350 degrees. Lightly oil a 9-inch cake pan.
In a large mixing bowl, combine the almond flour, brown rice flour, millet flour, baking powder, cinnamon and salt.
In a blender, combine the red palm oil, maple syrup, eggs, vanilla, lemon juice and frozen pineapple; process until smooth and creamy.
Pour the wet ingredients in with the dry and mix well to incorporate.
Stir in the carrots, raisins and walnuts.
Pour the cake batter into the prepared pan and transfer to the middle rack of an oven.
Bake for 45 minutes, or until a toothpick inserted in the middle comes clean.
Set cake on a wire rack to cool for at least 45 minutes before frosting.
Frost with icing of choice.
Serve, and enjoy!

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Notes

To grate the carrots, place carrot slices in a food processor and pulse several times, but be careful not to over-grate the carrots!

Find it online: https://cleancuisine.com/gluten-free-carrot-cake/

Kitchen Favorites

Carrot Cake Gluten Free

Ingredients

Instructions

Notes