Healthy Gluten Free Carrot Cake
You will love it! it is so moist and delicious. It's gluten-free, dairy-free and you can make it Paleo too!
Equipment
- Loaf Pan (9 inches by 5 inches)
- 2 Medium Size Bowls
- Grater
- Spatula
- Kitchen digital scale
Ingredients
- 2 Cups Almond Flour
- 4 Tablespoons Old Fashioned Rolled Oats
- 1 Cup Raisins
- 120 Grams Grated Carrots
- 80 Grams Coconut Oil
- 120 Grams Maple Syrup
- 1/2 Teaspoon Salt
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 2 Teaspoon Cinnamon
- 1/3 Teaspoon Nutmeg
- 3 Units Eggs
Instructions
- Preheat the oven to 350°F
- Grate the carrots
- Grease your loaf pan
- Mix all dry ingredients in a bowl
- Mix all wet ingredients in a different bowl
- Pour the wet ingredients into the dry and mix with a spatula until the mixture looks combined
- Put the batter in the greased loaf pan
- Bake for 50-55 minutes at 350°F
- Check the center of the cake using a toothpick or a knife to make sure it is done before taking it out of the oven. Otherwise add 5 minutes and check again.
- Let it sit at room temperature until it cools, or until the next day. Its super moist!Sit down and enjoy!
Notes
To make this recipe Paleo - substitute the rolled oats for Almond Flour!
Have you made this one?Remember to tag me on IG @vituperiobread so I can see it!