Gluten Free Carrot Cake

Gluten Free Carrot Cake. When I first came upon this recipe, I was determined to change it up a bit, but after preparing it as the recipe dictated I realized it was almost perfect just as it was. So I made a few changes and will say I very loosely adapted this recipe because the bones of it was already established. The original recipe came from My Natural Family. A great blog site that focuses on taking charge of your family’s health with an emphasis on Healthy recipes with real ingredients.

Be sure to check out todays blog: Me,Self-absorbed? I am finally connecting the dots, that it really isn’t all about me.

2014-01-31 20:22:33

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Ingredients

3/4 cup coconut flour, sifted (it is very important for the texture of the cake to sift the flour)
1/2 cup almond flour
2 tbsp ground Saigon cinnamon (Costco has this for a very good price)
1/4 tsp nutmeg, freshly ground
1 tsp sea salt
1 tsp baking soda
5 carrots, scrubbed and shredded
1 cup maple syrup
1 3/4 cup fresh pumpkin puree (see the recipe index on how to roast your own or use canned pumpkin, not pumpkin pie mix)
1 tbsp pure vanilla extract
1 cup coconut oil, melted
10 eggs
Powdered sugar, for sifting

Instructions

Preheat oven to 325*F
Place shredded carrots in medium sized bowl.
Add maple syrup and allow to sit while preparing cake mix.
In a large mixing bowl, mix sifted coconut and almond flours, baking soda, salt, cinnamon and nutmeg.
In a large bowl, blend eggs, vanilla, coconut oil, and pumpkin puree.
Add dry ingredients to eggs, vanilla, coconut oil, and pumpkin puree and mix well with wooden spoon.
Fold in marinated carrots and maple syrup into the cake batter. Stirring just until combined.
Generously grease large bundt pan and pour cake batter into pan. Gently tap pan to distribute cake batter evenly.
Bake 45 to 55 minutes.Testing Center of cake with a toothpick to ensure doneness.
Remove from oven and allow to cool completely.
Gently remove from pan onto plate and lightly dust with powdered sugar.
Chill cake before serving.

Notes

Gluten Free Carrot Cake is best when allowed to sit for a day and the cake is well chilled. It is delicious if you just can't wait, but the cake has a tendency to be a little wetter on the day it is baked. Waiting the extra day allows the flours to soak up some of the moisture, improving its texture the second day.

By Rebecca

Adapted from Healthy, Best Carrot Cake Ever

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