Gluten-Free Carrot Cake

 

 

This is a recipe for a soft, sweet, and delicate carrot cake that is deliciously gluten-free and has a strong, natural carrot flavor and surprisingly easy to throw together. It can be made vegan with non-dairy milks, and achieves a good level of subtle, natural sweetness without much added sugar.

 

Ingredients

¾ cup almond flour

1 cup  finely grated carrots

1 cup milk of choice

 ½ cup unsweetened applesauce

½ cup oat flour, made by grinding your oats in a food processor

2 tbsp maple syrup

1 tsp cinnamon

1 tsp baking powder

½ tsp baking soda

1 tsp vanilla extract

Pinch of salt

 

Preheat the oven to 350 degrees Fahrenheit and line an 8 by 8 pan,

Whisk together the dry ingredients: almond flour, ground oats, cinnamon, baking powder, baking soda, and salt.

Stir in the milk, applesauce, syrup and vanilla.

Fold in the carrots.

Let sit for 5-10 minutes to let the oats absorb the liquid.

Pour into the pan and bake for 30-38 minutes until center is set and a toothpick comes out without wet batter.

Let cool for 30 minutes before slicing.