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.
- 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
- 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.
- 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.
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