GFCF Carrot Cake

GFCF Carrot Cake

I’ve researched & baked and still could not find a GFCF carrot cake that was any good. So I decided finally that I just need to create my own, so here it is: a moist & delicious way to get a little extra beta carotene into your children’s (and your own) diet. I decided to leave out icing because I wanted this to be a nice healthy snack cake that I wasn’t slathering a huge layer of sugar on (the recipe has plenty of sugar in it ;-D) Enjoy!

Bird’s GFCF Carrot Cake

(moist ingredients combine together)
1 cup finely shredded carrots
1/3 cup canola oil
1 cup sugar (feel free to use a sub)
2 Tb. Honey
2 tsp vanilla extract
3 eggs
(dry ingredients, whisk in separate bowl)
3/4 cup brown rice flour
1/2 cup almond flour
4 Tb. Tapioca starch
2 Tb. cornstarch
1/4 cup finely chopped pecans
3 Tb. flax meal
1 tsp. baking soda
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. xanthan gum
1 tsp. cinammon
1/4 tsp. pumpkin pie spice
 
Slowly stir together wet ingredients with dry until combined well. Pour into 8×8 or 9×9 square baking dish or whatever you choose..Bake at 350 for approx 18-20 minutes..I covered it with foil part of the way through to prevent over browning..do not overbake! There you have it!
 

 

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