Gluten-Free Classic Carrot Cake |
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Prep Time: 120 Minutes Cook Time: 35 Minutes |
Ready In: 155 Minutes Servings: 8 |
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This recipe was inspired by one in the Silver Palate Cookbook that I used to bake before going gluten-free, and the Gluten-free Almond Flour cookbook. Ingredients:
3 cups blanched almond flour |
2 teaspoons sea salt |
1 teaspoon baking soda |
1 tablespoon ground cinnamon |
1 teaspoon ginger |
1/4 cup grapeseed oil |
1/2 cup agave or 1/2 cup maple syrup |
1 tablespoon vanilla |
1 tablespoon molasses |
5 large eggs |
3 cups carrots, grated |
8 ounces crushed pineapple, drained |
1 cup walnuts, coarsely chopped |
Directions:
1. Preheat oven to 325 degrees. Grease two 9 cake pans with oil and cut a round of parchment paper for the bottom.
2. In a large bowl, combine the almond flour, salt, baking soda, cinnamon and ginger. In a medium bowl, whisk together the grapeseed oil, agave nectar, vanilla and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Fold in the carrots, pineapple and walnuts. Pour the batter into the prepared cake pans.
3. Bake for 30 - 35 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool in the pans for 10 minutes, then remove and let them cool on a rack. When totally cool assemble cake with Cream Cheese Frosting.
4. Cream Cheese Frosting.
5. 8 oz cream cheese, room temperature.
6. 6 tablespoons butter, room temperature.
7. 3 cups confectionary sugar.
8. 1 teaspoon vanilla.
9. juice of 1/2 lemon.
10. Blend cream cheese and butter, then slowly mix in remaining ingredients until smooth.
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