Gluten Free Carrot Cake
This recipe is gluten free, dairy free, vegan and refined sugar free but you'll never even know it because it is DELICIOUS!!
Ingredients
- ¼ cup applesauce
- ¼ cup avocado oil
- 2 tbsp. flax seeds
- 5 tbsp. water
- ¼ cup non-dairy yogurt such as coconut yogurt
- 1 tsp. vanilla extract
- 1 cup almond flour
- ¾ cup gluten-free all-purpose flour Bob's red mill
- 1 cup coconut sugar
- 2 cups grated carrots
- 2 tsp. cinnamon
- ¼ tsp. nutmeg
- ⅛ tsp. clove powder
- 1 tsp. baking soda
- 1 tsp. baking powder
- Pinch sea salt
For Frosting:
- 8 oz dairy-free cream cheese Kite Hill almond milk cream cheese
- ½ cup maple syrup
- 1 tsp. vanilla
Garnish
- pecans
- cinnamon
Instructions
- Preheat the oven to 175ºC/350ºF.
- In a mixing bowl, add flaxseeds and water and stir to combine.
- Add in applesauce, avocado oil, yogurt, and vanilla extract, and give a quick mix.
- Sift in coconut sugar, nutmeg, baking soda, baking powder, salt, clove powder, almond flour, and gluten-free all-purpose flour and beat for 30 seconds until well combined and no lumps of flour remain.
- Gently fold the grated carrots into the batter and pour everything into a greased 8 x8 square pan.
- Bake for 45-50 minutes until an inserted toothpick comes out clean.
- Whisk together the frosting ingredients until smooth and spread across the cooled cake.
- Garnish your favorite toppings and enjoy your guilt-free cake. Refrigerate any remaining cake.
Notes
*I use my square Caraway baking dish for this recipe and I do not grease it. Nothing sticks and it works great!