Easy Gluten-Free Carrot Cake

Easy Gluten-Free Carrot Cake

I n g r e d i e n t s

- 2 ¼ cups gluten free measure-for-measure flour – ½ cup fine almond flour – 1 ¼ teaspoon baking powder – 1 teaspoon baking soda – 1 teaspoon ground cinnamon – ¼ teaspoon ground ginger – ¼ teaspoon nutmeg – ⅛ teaspoon ground cloves – ½ teaspoon salt – 1 cup coconut sugar – ¾ cups brown sugar – 4 eggs – 1 teaspoon vanilla extract – ⅔ cup unsweetened applesauce (cinnamon flavored preferred but not necessary) – ⅓ cup vegetable oil – ½ cup unsalted butter, melted – 3 cups finely shredded carrots

Step 1:Preheat your oven to 350 degrees Fahrenheit. Step 2: In a medium bowl, add the gluten free flour, almond flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Whisk to combine. Set aside.

Step 3:  In a large bowl, add the coconut sugar, brown sugar, and eggs. Use an electric hand mixer to beat until light and fluffy (about 30-40 seconds)

Step 4: Add the vanilla, applesauce, vegetable oil, and melted butter to the cake as well. Use the electric hand mixer to beat again until light and fluffy (about 60 seconds).

Step 5: Add the dry mixture and the shredded carrots into the bowl. Mix by hand until fully combined.

Step 6: Grease a glass 9x13 pan and pour the batter into the pan. Bake in the oven for about 35-40 minutes or until a toothpick comes out clean.

Step 7: While cake bakes make the  delicious cream cheese frosting that goes with it!

Step 8: Allow the cake to cool completely, then coat with the frosting. Enjoy!

Hi, I'm Abbey!

The Butter Half is my food blog where you will find nourishing recipes and wellness tips for the family, as well as my herbal cookbook, Root & Nourish.