Gluten-Free, Carrot Cake with Tangy, Vanilla Frosting
Servings: 18
Preparation Time: 1 hour
Ingredients:
Cake:
- 1/2 cup coconut flour
- 1 cup almond flour or cashew meal
- 2 tablespoons allspice or a mix of cinnamon, nutmeg, and cloves
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 6 large organic carrots, finely shredded or chopped
- 1/2 cup raw honey or real Grade B maple syrup
- 1 tablespoon organic molasses
- 1/2 cup unsweetened applesauce
- 1 tablespoon vanilla extract
- 1/4 cup melted butter/ghee or coconut oil
- 6 eggs
- Optional: 3/4 cup chopped walnuts or raisins, or both
Frosting:
- 1 cup palm shortening or grass-fed butter, at room temperature
- 2 tablespoons raw honey
- 2 tablespoons vanilla extract
- 1/4 cup tapioca flour
- juice of 1/2 a lemon
Directions:
Cake:
Preheat oven to 350 degrees F.
In a large mixing bowl, combine dry ingredients. Add in wet ingredients and blend again with your mixer. Mix in optional nuts and raisins.
Grease a 9 x 13-inch glass cake pan or 2 round cake pans with coconut oil. Pour batter into pan(s).
Bake times: large pan: 35–45 minutes, round pans: 35 minutes. Cake is done when tester inserted into center of cake comes out clean.
Cool completely.
Top with Tangy Vanilla Frosting. Store in fridge (no preservatives here!)
Frosting:
Blend the ingredients until light and fluffy. It will take several minutes on high speed with an electric mixer.
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