Ingredients
- 1 1 /2 cups grated carrot
- 1 1/2 cups almond flour
- 1 1/2 cups gluten-free flour
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1/3 cup oil or coconut oil
- 1/4 cup maple syrup
- 1 cup unsweetened applesauce
- 3/4 – 1 cup almond milk
- 3 Tbsp flaxseed meal + 7 ½ Tbsp water
- 3/4 tsp salt
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 3/4 cup chopped raw walnuts or 70g raisins
For frosting you can do the buttercream of your choice for example cream cheese, whipped cream etc
Instructions:
- Preheat the oven to 350 degrees. Spread butter and flour on two 8-inch, round pans, then sprinkle with gluten-free flour, Shake off the excess.
- Boil flaxseed with water in a large bowl. For flaxseed eggs, add oil and maple syrup and stir. Then add applesauce, sugar, salt, baking soda, baking powder, and cinnamon, add also 180 ml of almond milk, and Stir.
- Add the grated carrots, then add the almond flour and gluten-free flour mixture and stir. The dough should be thick but very fluid. If it is too thick, add the remaining 60ml of almond milk or 60 ml.
- If you want to add walnuts, add them at this time and stir. Bake for 40-50 minutes or until they are deep golden brown and the toothpick in the center gets out clean. Pressing the top shouldn’t make it feel too fluffy, so don’t be afraid to overcook it. ! It takes longer to bake a gluten-free mixture cake.
- Also, keep in mind that the size of the pan you use depends on the baking time. Remove from the oven and let stand in the jar for 15 minutes. Then carefully round the knife around the edge. Turn the cooling rack upside down to allow it to cool completely.
- If time is not enough, you can put the cake in the refrigerator or freezer until it is very cold, so that you can speed up the cooling rate so that you can eat it as it is or freeze it after cooling. You have a variety of icing options that you can add for toppings. Hope you enjoy this delicious carrot cake.