Gluten Free Carrot Cake Recipe2014-06-07
- Yield : 1 cake
- Servings : 8
- Prep Time : 15m
- Cook Time : 35m
- Ready In : 55m
This gluten free carrot cake recipe makes carrot cake that is super moist, not overly sweet and with a lovely flavor and texture that is greatly complimented by the light, creamy frosting. You can make it ahead and keep it for up to 3 days in airtight container (without the frosting) or freeze it for up to 3 months.
- 1¼ cups almond flour
- 1 cup gluten free oat meal
- ¾ cup brown sugar
- ¼ cup maple syrup
- 1 teaspoon cinnamon
- 1½ teaspoon baking powder
- 1 tablespoon orange zest
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¼ teaspoon sea salt
- ¼ cup orange juice
- ½ cup coconut oil
- 2 eggs, lightly beaten
- 1/3 cup coconut milk
- 2 ¼ cups carrots, grated (about 3 medium)
- ½ cup raisins, soaked in ¼ cup rum (optional)
- 1 cup plain Greek yogurt
- ½ cup ricotta cheese
- 2 tablespoons maple syrup
- ½ teaspoon cinnamon
- 3 tablespoons chopped mixed nuts (optional)
Preheat oven to 350 ̊ F and lightly grease a 9-inch cake tin with removable sides. Set aside.
In a bowl, combine all the dry ingredients: almond flour, oat meal, brown sugar, baking powder, baking soda, ground nutmeg and cinnamon.
Place maple syrup, orange zest, orange juice, coconut oil, eggs and coconut milk in another bowl and whisk together.
Add the dry ingredients to the wet, stirring until smooth. Fold in grated carrots and raisins, if using.
Pour cake batter into the baking tin and bake for about 35-40 minutes, or until the cake is golden brown and a toothpick comes out clean.
Cool the cake in the tin for about 10 minutes, then remove and transfer to a wire rack to cool completely.
To prepare the frosting, whip together the Greek yogurt, ricotta cheese, maple syrup and cinnamon and spread over the cold cake.
Sprinkle chopped some nuts on top and serve.