Gluten Free Carrot Cake with Tangy Vanilla Frosting
Servings: 18
Preparation Time: 1 hour
Cake Ingredients:
- 1/2 cup coconut flour [1]
- 1 cup almond flour or cashew meal
- 2 tablespoons allspice or a mix of cinnamon [2], nutmeg [3], and cloves [4]
- 1/2 teaspoon sea salt [5]
- 1/2 teaspoon baking soda
- 6 large organic carrots [6], finely shredded or chopped
- 1/2 cup raw honey [7] or real Grade B maple syrup [8]
- 1 tablespoon organic molasses
- 1/2 cup unsweetened applesauce
- 1 tablespoon vanilla extract [9]
- 1/4 cup melted butter [10]/ghee or coconut oil [11]
- 6 eggs [12]
- Optional: 3/4 cup chopped walnuts or raisins, or both
Frosting Ingredients:
- 1 cup palm shortening [13] or grass-fed butter [10], at room temperature
- 2 tablespoons raw honey [7]
- 2 tablespoons vanilla extract [9]
- 1/4 cup tapioca flour
- juice of 1/2 a lemon,
Cake directions:
Preheat oven to 350 ºF.
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 9X13 glass cake pan with coconut oil or 2 round cake pans. 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 directions:
Blend the ingredients until light and fluffy. It will take several minutes on high speed with an electric mixer.
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