Description
Delicious and moist gluten-free carrot cake topped with creamy frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups grated carrots
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup maple syrup
- 1/3 cup applesauce
- 1/3 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for frosting)
- 8 oz cream cheese (for frosting)
- 1/4 cup butter, softened (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- Mix the almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl.
- Whisk together the eggs, maple syrup, applesauce, melted coconut oil, and vanilla extract.
- Add the grated carrots into the wet mixture and gently fold.
- Combine the wet and dry ingredients, mixing until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool the cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the frosting by beating together the cream cheese and softened butter, then adding powdered sugar.
- Assemble the cake by frosting the first layer and stacking the second layer on top before frosting the top and sides.
Notes
Serve at room temperature or chilled and can add nuts or maple syrup drizzle for decoration.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg