American cuisine

Easy

Moist & Fluffy Gluten-Free Carrot Cake

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This Gluten-Free Carrot Cake is moist, fluffy, and super flavorful. It’s 100% free of grains, gluten, and refined sugar and so easy to make. You don’t have to wait until the spring to enjoy this moist and flavorful carrot cake! It makes a delicious treat all year long. Enjoy!

Get more healthy recipes at https://cleananddelicious.com/

Recipe

PRE TIME: 25 min

COOKING TIME: 30 min

TOTAL TIME: 55 min

9 SERVING

Ingredients:

1 Cup Grated carrots
1/2 Cup Blanched almond flour
1/4 Cup Coconut flour
2 Tbsp Tapioca flour
1 Tsp Baking soda
1/2 Tsp Kosher salt
1 Tsp Cinnamon
1/8 Tsp Allspice
3 Large Eggs
1/3 Cup Coconut oil melted
1/3 Cup Maple syrup
1 Tsp Vanilla extract
1/4 Cup Raisins
1/4 Cup Chopped walnuts
For the icing:
3/4 Cup Plain Greek yogurt
1/4 Cup Whipped cream cheese
1 Tbsp Maple syrup

Directions:

Preheat the oven to 350 ºF/175 ºC. Grease an 8x8" baking dish with coconut oil, butter, or cooking spray.

Grate carrots using the large holes on a box grater, set aside.

In a large bowl combine almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon, and allspice. Gently toss everything together.

In a separate bowl combine eggs, coconut oil, maple syrup, and vanilla extract. Whisk until well combined.

Add the wet ingredients to the dry and mix until all of the ingredients are just incorporated.

Stir in raisins, carrots, and walnuts.

Transfer batter to greased pan and pop in the oven for 30 minutes or until cooked through. Cool completely.

Combine yogurt, cream cheese, and maple syrup in a medium-sized bowl and mix well with a hand mixer. Be sure to get out all the lumps and bumps, mixing until you have a smooth creamy icing.

Spoon over the top of the cooled carrot cake and spread into an even layer. Serve and enjoy!